Swiss Chard And Cabbage Soup Recipe
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Summary
Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientCabbage
Ingredients
Chicken stock - 5 cups
Swiss chard - 5 oz
Green cabbage leaves - 1/4 lb
Small onion - 1
Parsley - 1 small bunch
Fresh basil - 1 small bunch or
Dried basil - small pinch
Extra virgin olive oil - 3 tbsp
Rice - 1/2 cup
Unsalted butter - 1 1/2 tbsp
Parmesan cheese - 1/2 cup, finely grated
Salt
Pepper
Directions
GETTING READY
1 Remove the stalks and wash the Swiss chard well.
2 Wash the cabbage leaves, removing the large, hard ribs, and check their weight after you have prepared them.
3 Shred the leaves.
4 Peel the onion and chop very finely.
5 Wash and dry the parsley leaves and basil.
6 Chop them finely.
MAKING
7 In a saucepan, heat the chicken stock slowly to just below boiling point.
8 In another pan, heat the olive oil.
9 Fry the onion gently until tender and pale golden brown.
10 Add in the shredded leaves.
11 Increase the heat to and cook, stirring, for 2 minutes.
12 Add 1/2 cup of the hot stock.
13 Cover and simmer gently for 5 minutes.
14 Add the rest of the hot stock and bring to a boil.
15 Sprinkle in the rice.
16 Stir the stock, and let boil gently for about 10-15 minutes.
17 When the rice is just tender, remove from the heat.
18 Stir in the chopped parsley and basil, the butter, and cheese.
SERVING
19 Pour into individual soup bowls and serve.
1 Remove the stalks and wash the Swiss chard well.
2 Wash the cabbage leaves, removing the large, hard ribs, and check their weight after you have prepared them.
3 Shred the leaves.
4 Peel the onion and chop very finely.
5 Wash and dry the parsley leaves and basil.
6 Chop them finely.
MAKING
7 In a saucepan, heat the chicken stock slowly to just below boiling point.
8 In another pan, heat the olive oil.
9 Fry the onion gently until tender and pale golden brown.
10 Add in the shredded leaves.
11 Increase the heat to and cook, stirring, for 2 minutes.
12 Add 1/2 cup of the hot stock.
13 Cover and simmer gently for 5 minutes.
14 Add the rest of the hot stock and bring to a boil.
15 Sprinkle in the rice.
16 Stir the stock, and let boil gently for about 10-15 minutes.
17 When the rice is just tender, remove from the heat.
18 Stir in the chopped parsley and basil, the butter, and cheese.
SERVING
19 Pour into individual soup bowls and serve.
