Recipe courtesy of Michele Urvater
Savory Thick Greens Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 297
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 5
- Sodium
- 1312
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
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.