Recipe Image

Basic Green Soup

  • 50 m
  • 1 h
Anna Thomas
“This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.”

Ingredients

    • 2 tablespoons extra-virgin olive oil, plus more for garnish
    • 2 large yellow onions, chopped
    • 1 teaspoon salt, divided
    • 2 tablespoons plus 3 cups water, divided
    • ¼ cup arborio rice
    • 1 bunch green chard (about 1 pound)
    • 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
    • 4 cups vegetable broth, store-bought or homemade
    • Big pinch of cayenne pepper
    • 1 tablespoon lemon juice, or more to taste

Directions

  • 1 Heat 2 tablespoons oil in a large skillet over high heat. Add onions and ¼ teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons 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 to 30 minutes.
  • 2 Meanwhile, combine the remaining 3 cups water and ¾ teaspoon 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 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.
  • 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 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
  • To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Season with lemon just before serving.
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