Savory Thick Greens Soup

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/4 cup olive oil
  • 1 bunch of leeks, green and white parts, well washed, trimmed and thinly sliced
  • 2 large ripe tomatoes, washed, pureed in a food processor until smooth
  • 2 cans white kidney beans, drained and rinsed
  • 1 cup long grain white rice
  • 1 quart chicken broth
  • 1 quart water
  • 1 pound spinach or 8 ounces each spinach and mustard greens
  • Salt and pepper
Directions
  • Heat the olive oil in a soup pot over medium heat. Add the leeks and saute until just beginning to wilt, about 1 minute. Add 1/4 cup of water, cover and simmer 10 to 15 minutes or until tender and wilted.

  • Add the tomatoes, beans, rice and broth and water.

  • Bring the liquid to a boil; season to taste with salt and pepper. Cover the pot and cook gently over low heat until the rice is tender, about 20 minutes.

  • Meanwhile stem the spinach and mustard greens, rinse them well and chop coarsely.

  • Add them to the pot and simmer 3 to 4 minutes just until tender. Adjust the seasoning and serve very hot as is or float cheese crusts on top if you wish.

  • Cheese crusts: slice some lovely good bread on the bias, toast lightly, then top with grated Parmesan or other cheese of choice and melt in toaster oven or broiler.


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