Categories: Soup
Ingredients
- 2TB extra-virgin olive oil
- 2 Yellow Onions, chopped
- 1tsp Salt, divided
- 1/4c. Arborio Rice
- 1lb Greens (Green chard, kale, mustard greens, or beet greens)
- 12oz Spinach
- 4c. Vegetable Broth
- Big pinch of Cayenne Pepper
- 1TB Lemon Juice or more to taste
Directions
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Heat oil in large skillet over high heat. Add onions and 1/4tsp salt. Cook, stirring until onions begin to brown, about 5 min. Reduce heat to low. Add 2 TB of water and cover. Cook stirring frequently until onions are greatly reduced and have caramel color, about 25 min.
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Meanwhile, combine 3c water, remaining 3/4tsp salt, and rice in soup pot. Bring to a boil. Reduce heat to maintain simmer. Cover and cook 15 min. Trim ribs and tough ribs from greens. Coarsely chop greens.
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When rice has cooked 15 min, stir in greens. Return to simmer, cover and cook 10 min. 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 simmer, cover and cook until spinach is tender but still bring green, about 5 min more.
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Puree soup in pot with immersion blender until smooth. Stir in lemon juice.