Making the most out of...not much

Anyone want to swap food for photos?  You know which one I'll be in charge of!

Do you ever look in your fridge seeking inspiration for what to make and come up with bupkiss?  No?  Me neither.

Well clearly, sarcasm is never in short supply here!  But after a week of not grocery shopping and generally neglecting my darling refrigerator, I was faced with the cold, hard reality that all I had in my fridge was two leeks and a bunch of swiss chard.  

This situation right here, my friends, highlights the reasoning behind my love affair with soup.  Those two gems of ingredients, plus a few pantry and stock staples and voila! A healthy, hearty, warm-your-bones-on-a-cold-dark-rainy-Seattle-day type soup.  Enjoy!

Mix’n’Match Minestrone
1 tbsp olive oil
1 onion, diced
2 leeks, white and light green parts only, chopped
3 cloves of garlic, minced
3 carrots, diced
4 stalks of celery, diced
handful of parsley, chopped
salt and pepper to taste
1 tbsp oregano
1 (28oz) can of diced tomatoes and their juices
6 cups of water or stock (my preference is water and bouillon, but to each his own)
1 (14oz) can of cannellini beans, rinsed and drained
1 bunch chard, chopped
½ cup orzo, uncooked
parmesan-reggiano, to taste

1. In a large stock pot, heat olive oil and saute onion, leeks, and garlic until soft.  
2. Add in carrots, celery, parsley, and spices and continue cooking until soft.
3. Add tomatoes, broth, and beans, and bring mixture to a boil.
4. Mix in chard and orzo, reduce heat, and simmer for 20 minutes.
5. Grate fresh cheese over top to taste, and eat up!