Green Soup

Adapted from Love Soup by Anna Thomas

~from Savoring Time in the Kitchen

Makes: 8 to 10 servings

Well-caramelized onions add a sweet and nutty flavor to this healthy soup. Arborio rice gives it a little extra 'body'.  The peppers give this soup and wonderful zing which keeps it from being boring! Feel free to add as much as you like. A squeeze of fresh lemon juice, added to the plated bowl, adds brightness to the flavors and a little drizzle of olive oil adds velvety lushness.

2 tablespoons extra-virgin olive oil

2 large yellow onions (about 1 ½ pounds), chopped

1 ¼ teaspoons salt (divided)

2 tablespoons plus 3 cups water - divided)

2 cloves garlic, chopped

¼ cup Arborio rice

1 bunch Swiss chard, stems removed and chopped (about ¾ pound)

1 bunch spinach leaves, large stems removed and chopped (Kale could be used instead)

4 cups vegetable broth or stock (I used low-fat chicken stock)

½ teaspoon cayenne pepper

¼ teaspoon red pepper flakes

1/4 teaspoon freshly ground black pepper

1 tablespoon lemon juice, plus more to taste

Extra-virgin olive oil for drizzling

Shaved Gruyere, snipped chives and croutons for garnish (optional)

Add the 2 tablespoons olive oil to a large skillet with a lid. Add onions and ¼ teaspoon salt. Over medium-high heat, stir onions frequently until they begin to brown. Reduce heat to low, add 2 tablespoons water, and cover. From time to time, remove the lid and give them a good stir. Continue cooking until onions are very soft and a deep golden color - this will take 30 to 45 minutes. When the onions are almost done, add garlic and cook until fragrant, a few minutes. Remove from heat.

In a separate large stockpot, add remaining 3 cups water and remaining 1 teaspoon salt. Stir in rice and bring to a boil, reduce and let simmer 15 minutes. Add greens, stir, return to a simmer and cover. Let greens wilt and settle 10 minutes.

Add onions to stockpot and stir in stock or broth. Add seasonings and blend soup until very smooth with an immersion blender or in a regular blender (in small batches).

Add lemon juice to taste after plating. Garnish each bowl with a drizzle of extra-virgin olive oil, and if desired, croutons, chives and/or cheese.