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Basic Green Soup
Basic Green Soup

Basic Green Soup

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2 Tbsp extra virgin olive oil
2 large yellow onions, chopped
1 tsp salt, divided
2 Tbsp plus 3 cups water, divided
1/4 cup Arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces) stems trimmed
4 cups vegetable broth
Pinch cayenne pepper
1 Tbsp lemon juice, or more to taste
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Let's Make It
1
1. Heat oil in a large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 Tbsp. water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again until the onions are greatly reduced and have a deep caramel color, 25-30 minutes.
2
2. Meanwhile, combine the remaining 3 cups water and 3/4 tsp. salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
3
3. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them/ add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
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4. Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 Tbsp. lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
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