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Home Orange Sauce With Shallots

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

People Who Like This Dish 1
Reviews & Comments 2

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  • deliathecrone 17 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 17 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

The Cook

deliathecrone Johnston, SC

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