Ensure your leeks and greens are well-washed and clean
Add all soup ingredients in to your pressure cooker. For the pressure cooker, you may choose to omit the oil, since we are not sautéeing the leeks.
Set the pressure cooker to cook for 3 minutes at high pressure, and when done release all pressure immediately.
Add more stock if needed.
Turn the Pressure cooker on Sauté and add the yellow squash, parsley and garlic
Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.
Stovetop Instructions
Heat oil in a large pot, and when hot, add leeks and stir until the leeks are translucent about 10-12 minutes.
Add all soup ingredients and cook until the vegetables are cooked through.
Add more stock if needed.
Once the leeks and greens are cooked, add the yellow squash, parsley, and garlic
Allow it to cook for 2-3 minutes until the squash is done, sprinkle each bowl with parmesan cheese, and serve.
So I see this as a soup that takes a little bit of whatever is in the fridge. The only "must-haves" are the leeks, some kind of greens, parsley and garlic. Other than that, put whatever you want and it should be fine.
For the Rainbow chard, you could substitute spinach, kale, or collard greens.
For the chickpeas, you could substitute really any kind of beans you'd like.
For the yellow summer, pick some sort of vegetable with a little color against the green of the soup.
You could add green beans, cauliflower, peppers etc. during the last sauté step and allow things to cook.
Leave me and the other readers a comment telling us what you subbed with, so we can all experiment.