Recipe

Italian Rice And Chard Soup Recipe

	Deliathecrone / All my dishes 1 year, 8 months ago Arborio rice in a soup was a different concept for me, and the soup turns out GREAT! Prep:10m Cook:20m Servings:7	Deliathecro
	easy fresh tasty

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Ingredients

2 bunches fresh green or red chard (I like the red for color)

1/4 cup olive oil

1/4 cup minced onion

3 cups (approximately) vegetable broth

1/2 cup Arborio rice

1/3 cup fresh basil leaves, for garnish

Grated Parmesan cheese, for garnish

Directions

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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Comments

jo_jo_ba 1 year, 8 months ago said:
This sounds good, I've never had chard before but I'm growing Tuscan Kale this year, would that work?

deliathecrone 1 year, 8 months ago said:
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.

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