½poundItalian sausagemild or strong, casings removed
salt and pepperto taste
6clovesgarliccoarsely chopped
pinchchili flakesoptional, or as much as you like
1tablespoonsagefresh, chopped
1teaspoonthymefresh, chopped
¼cupwhite wineoptional
1mediumbutternut squashdiced into ½-¾ inch cubes
6cupsvegetable or chicken brothlow fat, low sodium or homemade
rind of Parmesan cheese optional
1bay leaf
⅓cuporzo
3cupsSwiss chardchopped, about 1 bunch
1teaspoonlemon juice
To Garnish:
Parmigiano-Reggiano Cheese or Pecorino Romano Cheese
Instructions
Place a large stockpot over medium-high heat. Add 1 tablespoon of olive oil, and sauté the onion, stirring frequently for about 5 minutes or until softened.
Add the sausage and continue to sauté, all the while breaking up the meat until cooked through.
Add the garlic and the herbs, and cook for another 1-2 minutes.
If desired, add ¼ cup of white wine and cook for an additional minute or so.
Add the diced squash, the broth, the bay leaf, and the rind of Parmesan cheese.
Turn the heat to high to bring to a boil.
Reduce the heat, partially cover and allow to simmer for 25-30 minutes or until you can easily insert a knife in the squash. Stir occasionally.
Add the chopped ribs of the Swiss chard.
Add the orzo pasta. Cook according to package directions.
When the pasta is almost al dente, add the Swiss chard leaves.
Taste and adjust seasonings.
Remove from heat. Stir in the lemon juice.
Remove bay leaf and rind of Parmesan cheese.
If desired, garnish with grated cheese and serve immediately.
Notes
Cut the vegetables uniformly so that they cook evenly.
Roast the butternut squash seeds. Not only are they edible, but they are also a great source of plant protein. One-quarter cup of seeds contains almost 3 grams of plant protein.
If desired, you can easily add other vegetables to this soup (carrot, celery, or even a potato).
The addition of parmesan rind will add incredible flavor to the broth. Remove before serving.
The orzo will absorb A LOT of the broth as the soup sits. If making this soup to serve later, cook the orzo in a separate pot, only adding it to the soup when you are ready to serve it.
Use less broth for a thicker bowl of soup.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Recipe adapted from Emeril