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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - extra-virgin olive oil, plus more for garnish
  • 2 each - yellow onion, chopped
  • 1 teaspoons - salt, divided
  • 1/4 cups - arborio rice
  • 1 pounds - greens, green chard, kale, mustard greens, or beet greens
  • 14 cups - spinach, gently packed (about 12 oz)
  • 4 cups - vegetable broth
  • 1 pinchs - cayenne pepper
  • 1 tablespoons - lemon juice
  • Directions:

    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 tbsp. water, and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes.
    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. Coursely chop greens and spinach.
    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. 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.

    Brief Description

    Nutritious and nourishing

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 30 min


    Anna Thomas; Eating Well

    Posted By:


    Posted On:

    July 9, 2013

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