Mixed Greens and Rice Soup

Yes, I realize that basing a soup of different varieties of lettuce seems a little odd. Choose sturdy greens....mesclun mix or "spring" mix are too delicate for this soup. I chose spinach, romaine and curly leaf green lettuce. Oh this was a wonderful soup! I think next time some shredded chicken would work wonderfully.

2 - 3 T. extra virgin olive oil

2 medium carrots, finely chopped

1 large celery rib, finely chopped (include some of the leafy greens if you have them!)

1 small red onion, finely chopped

3 garlic cloves, minced

2 T. finely chopped flat leaf parsley
1/2 cup dry white wine

2 medium Yukon gold potatoes, peeled and cut into 1/2 inch pieces

Kosher salt

4 cups baby spinach, trimmed and cut into 1/2 inch strips

4 cups green leafy lettuce, stem removed and cut into 1/2 inch strips

4 cups romaine lettuce, core removed and cut into 1/2 inch strips

8 cups chicken broth or stock

3/4 cup rice

If you have a small piece of rind from Parmigiano-Reggiano hidden in the freezer (you do, don't you?) throw it into the pot!

freshly ground black pepper

1/4 t. red pepper flakes (optional)

Parmigiano-Reggiano grated, for garnish
Basil and extra virgin olive oil for garnish

Heat olive oil in a 5 quart Dutch oven over low heat. When it warms just a bit, add the carrots, celery, onion, garlic and parsley. Cook, stirring often until the onion is translucent and just beginning to soften, about 4 - 5 minutes. Add the potato and cook, stirring often until the potato begins to soften and begins to stick to the bottom of the pot.

Deglaze the Dutch oven by adding the wine and scrape up any browned bits from the bottom of the pot. Let cook for a minute or two.

Add salt (about 1/2 t. or so) and then add the greens a handful at a time, stirring after each addition. They will begin to wilt almost immediately. Cover the pot and let the greens continue to wilt for 2 - 3 minutes.

Increase heat to medium and slowly pour in chicken broth or stock, rice and the cheese rind if you're using that. Bring the soup to a gentle boil.

Turn the heat down to allow the soup to simmer until the rice is done. This will take about 20 - 25 minutes. Taste and check for seasonings. You may need additional salt and/or pepper along with the red pepper flakes.

You can serve the soup right from the pot or remove from heat and let it cool a bit before serving.

Garnish with chopped basil, olive oil and/or additional grated cheese. Serve with crusty bread.


Adapted from Fine Cooking Issue 130