Summer Flu? Soup!
Hoo boy. I am sick. My nose is raw from the box of generic-brand sandpaper tissues I’ve gone through in the last day. Maybe it’s from all the fun I’ve been having lately with the season finale of my TV show, or perhaps I caught the bug from a client: a few have fallen ill in the last month. Either way, I’m staying put.
So here I am: not willing to go grocery shopping with uninspiring refrigerator contents yawning at me. But the next CSA shipment arrives today bringing more vegetables than I can shake a stick at. Time to take action with the week-old veggies hanging around in the “fresh produce” drawers, plus last week’s grilled chicken breast staring me down threatening to go bad if not eaten today. I also have a couple cans of garbanzo beans hiding in the back of the can cupboard. I share with you my totally ad-libbed summer-vegetable-fridge-cleanup soup.
Skoog’s Summer Fridge Clean-Up Soup
1 Tbsp olive oil
1 Tbsp butter
1/2 red onion, diced
1/2 white onion, diced
1/2 green bell pepper, chopped
4 whole stalks rainbow chard (with leaves), chopped
1 zucchini, chopped
1/2 can garbanzo beans, drained
1/4 rotisserie chicken, take meat off and discard carcass & skin
1 grilled chicken breast, cut up
4 cups chicken stock
Heat olive oil and butter in a large pot over medium to medium-high heat. Add onions, pepper, and the stems of chard and saute until veggies begin to soften (about 4 minutes). Add the rest of the rainbow chard and zucchini and saute for another 4 minutes or until the leaves and zucchini begin to soften. Add garbanzo beans, chicken and stock. Simmer for 15 minutes, then season to taste. Enjoy!