Italian Harvest Vegetable Soup (vegetarian)

2 (32-oz.) containers Pacific Organic Vegetable Broth
1 large onion, peeled and chopped
2/3 cup long grain brown rice
1 tbsp. olive oil
2 ribs celery, sliced
2 medium carrots, peeled and sliced
1 cup seeded, chopped tomato
1/2 cup peeled, chopped turnip
2 cups coarsely chopped green chard
1 tsp. salt
Freshly ground pepper to taste
2 tbsp. basil pesto (optional)
Shredded Parmesan cheese (optional)

Prep time: 15 minutes, Cook time: 1 hour

Bring broth, onion, rice and oil to a boil in a large stockpot. Reduce heat and simmer, covered, for 30 minutes. Add celery,carrots, tomato, fennel and turnip; cook for 20 minutes more. Stir in chard and cook for 5 minutes or until chard is very soft. Season to taste with salt and pepper. Spoon into bowls and top each with 1 tsp. pesto, if desired. Garnish with shredded Parmesan cheese, if desired.

Makes 6 to 8 servings.

Nutrition Per Serving: (based on 7): 150 calories, 3 g protein, 5 g total fat (1 g sat.), 26 g carbohydrate, 3 g fiber, 4 g sugar, 0 mg cholesterol, 870 mg sodium, 3 points

Recipes from the Collection of Mark and Danielle Hughes

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