Green Soup

Add gruyere cheese or croutons. Yum!

Yield: 8 servings ( Serving Size: 1 1/4 cups )
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  • 2 tablespoon(s) Extra-virgin olive oil
  • 2 yellow onions, chopped
  • 1 teaspoon(s) salt divided
  • 1/4 cup(s) arborio rice
  • 1 pound(s) greens (swiss chard, kale, etc.)
  • 14 cup(s) gently packed spinach about 12 oz.
  • 4 cup(s) vegetable broth
  • Big pinch(s) cayenne pepper to taste
  • 1 tablespoon(s) lemon juice or more to taste


  1. 1. Heat oil in large skillet over high heat. Add onions and 1/4 tsp. salt; cook, stirring until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 T water and cover. Cook stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.

  2. 2. Meanwhile, combine 3 cups water, remaining 3/4 tsp. salt, and rice in soup pot or dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover, and cook 15 minutes. Trim ribs and tough stems from the greens and spinach; discard. Coarsely chop greens and spinach.

  3. 3. When rice has cooked 15 minutes, stir in greens. Return to a simmer; cover and cook 10 minutes. When onions are caramelized, stir a little greens simmering liquid into them; immediately add them to rice along with spinach, broth and cayenne. Return to a simmer, cover, and cook until spinach is tender but still bright green, about 5 minutes more.

  4. 4. Puree soup in pot with immersion blender until perfectly smooth, or in regular blender in batches. Stir in lemon juice and garnish with olive oil.
January 2013

This recipe is a personal recipe added by MerryAnn and has not been tested or endorsed by MyRecipes.

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