Hearty Swiss Chard, Orzo, Mushroom and Pancetta Soup

Name: Hearty Swiss Chard, Orzo, Mushroom and Pancetta Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 6 oz (170 g) pancetta, diced; ½ lb (225 g) cremini mushrooms, quartered; 2 tbsp (30 ml) olive oil; 1 leek, white part only, thinly sliced; 1 lb (450 g) Swiss chard, stems and leaves separated, thinly sliced; 6 cups (1.5 litre) low-sodium chicken broth; ½ cup (100 g) orzo; 2 slices country bread, halved lengthwise; ½ cup (50 g) sharp cheddar cheese, grated; 1 tsp chives, finely chopped

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Preparation 15 min
Cooking 25 min
Servings 4

Sans noix

Ingredients

- 6 oz (170 g) pancetta, diced
- ½ lb (225 g) cremini mushrooms, quartered
- 2 tbsp (30 ml) olive oil
- 1 leek, white part only, thinly sliced
- 1 lb (450 g) Swiss chard, stems and leaves separated, thinly sliced
- 6 cups (1.5 litre) low-sodium chicken broth
- ½ cup (100 g) orzo
- 2 slices country bread, halved lengthwise
- ½ cup (50 g) sharp cheddar cheese, grated
- 1 tsp chives, finely chopped

Preparation

- With the rack in the highest position, preheat the oven to 425°F (220°C).
- In a pot over medium heat, brown the pancetta and mushrooms in half of the oil until nicely browned, about 8 minutes. Add the leek and Swiss chard stems. Cook for 2 minutes. Season with salt and pepper.
- Pour in the broth and bring to a boil. Add the orzo. Simmer until the orzo is cooked, about 6 minutes. Add the Swiss chard leaves and mix well. Adjust the seasoning.
- Meanwhile, brush the bread with the remaining oil and sprinkle with the cheese. Place on a baking sheet. Bake for 5 minutes. Turn the oven to broil and continue to cook until the cheese is nicely browned. Sprinkle with the chives.
- Serve the soup in bowls with the cheese toast.

Hearty Swiss Chard, Orzo, Mushroom and Pancetta Soup

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