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Cook Time:30 minsActive Time:30 minsTotal Time:1 hrServings:8Yield:8 servings, about 1 1/4 cups eachJump to Nutrition Facts
Cook Time:30 minsActive Time:30 minsTotal Time:1 hrServings:8Yield:8 servings, about 1 1/4 cups each
Cook Time:30 mins
Cook Time:
30 mins
Active Time:30 mins
Active Time:
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings, about 1 1/4 cups each
Yield:
8 servings, about 1 1/4 cups each
Jump to Nutrition Facts
Jump to recipe
What Makes the Soup So Green?
This soup gets its vibrant green color from green chard and spinach. Chard is a leafy green vegetable with large and crinkly leaves attached to a thick, crunchy, fibrous stem. It belongs to the same family as beets and spinach and is considered a type of beet without an edible root. When shopping for chard, look for firm stems and bright green glossy leaves free of blemishes (yellow or brown spots).Spinach is a high-protein vegetableand one of the first leafy vegetables to emerge in the spring. Look for slender stalks and crisp, dark green leaves with no signs of yellowing or wilting.
Is Green Soup Healthier than Other Soups?
Incorporating nutrient-dense vegetables like chard and spinach into your soup can help you meet the recommended amount ofvegetable servings a day. Chard is a low-calorie vegetable withnumerous health benefits. It’s a good source of fiber, potassium, vitamin K and vitamin A.Spinachis a nutritional powerhouse that’s rich in iron, folate and vitamin C. Our green soup is low in calories, high in fiber and a good source of vitamins and minerals, making it a healthier soup choice.
What to Serve with Green Soup
Green soup is delicious on its own or paired with a side dish. Serve this green soup withHasselback Cheesy Garlic Bread,Parker House Rolls,Low-Carb Cloud BreadorGarlicky Cauliflower Bread. For more ideas, try thesehealthy side dishes to pair with a bowl of soupto complete your meal.
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, plus more for garnish2large yellow onions, chopped1teaspoonsalt, divided2 tablespoons plus 3 cups water, divided¼cuparborio rice1 bunch green chard (about 1 pound)14 cups gently packed spinach (about 12 ounces), any tough stems trimmed4cupsvegetable broth, store-bought or homemadeBig pinch of cayenne pepper1tablespoonlemon juice, or more to taste
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, plus more for garnish
2large yellow onions, chopped
1teaspoonsalt, divided
2 tablespoons plus 3 cups water, divided
¼cuparborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4cupsvegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1tablespoonlemon juice, or more to taste
DirectionsHeat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.EquipmentLarge skillet, soup pot or Dutch oven, immersion or countertop blenderTo make aheadPrepare through Step 4 (omitting the lemon), cover and refrigerate for up to three days. Season with lemon just before serving.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.EquipmentLarge skillet, soup pot or Dutch oven, immersion or countertop blenderTo make aheadPrepare through Step 4 (omitting the lemon), cover and refrigerate for up to three days. Season with lemon just before serving.
Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.
Equipment
Large skillet, soup pot or Dutch oven, immersion or countertop blender
To make ahead
Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to three days. Season with lemon just before serving.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)95Calories4gFat13gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
