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Italian Rice and Chard Soup Recipe

Ingredients

How to make it

  • Wash the chard well. Remove the stems and cut them into 1/4-inch pieces.
  • Bring a large pot of salted water to a boil and blanch the chard leaves for 10 to 15 seconds. Transfer them with a large slotted spoon to ice water, then drain, squeeze dry, and chop coarsely.
  • Blanch the stems in the same boiling water, refresh them in ice water, then drain and dry.
  • Heat the oil in a large pot over moderate heat. Add onion and saute until translucent and soft (about 3 to 5 minutes).
  • Add chard stems and stir to coat with oil.
  • Add broth and rice and bring to a simmer. Cover and simmer gently 15 minutes, or until the rice is JUST cooked.
  • Add chopped chard leaves and heat through gently.
  • If the rice has absorbed most of the broth, add a little more, but the soup should be thick.
  • Cut the basil into fine julienne. Divide soup among warm bowls and garnish with basil and Parmesan.
  • Per Serving: 130 calories

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Reviews & Comments 2

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  • deliathecrone 16 years ago
    Never had any kind of kale that I liked, Tuscan or otherwise. Chard is a bitter green that cooks up very much like a macho spinach.
    Was this review helpful? Yes Flag
  • jo_jo_ba 16 years ago
    This sounds good, I've never had chard before but I'm growing Tuscan Kale this year, would that work?
    Was this review helpful? Yes Flag

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deliathecrone Johnston, SC

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