Hearty Swiss Chard, Orzo, Mushroom and Pancetta Soup

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 4



  1. With the rack in the highest position, preheat the oven to 425°F (220°C).
  2. 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.
  3. 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.
  4. 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.
  5. Serve the soup in bowls with the cheese toast.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.