Leek and Swiss Chard Soup Italian - Zuppa Di Porri E Bietole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe! Ingredients:
2 tablespoons unsalted butter |
1 tablespoon olive oil |
2 leeks, white and light green parts, cut into 1/2-inch slices |
8 ounces swiss chard, cut into 1-inch pieces |
6 cups stock (vegetable & chicken fine) |
1/2 cup arborio rice |
salt, to taste |
pepper, to taste |
1/4 cup parmesan cheese, grated |
Directions:
1. In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
2. Add the Swiss chard and stock and bring to a simmer.
3. Cook until the chard wilts, about 10 minutes.
4. Add the rice, salt, and pepper.
5. Cover and cook over low heat about 20 minutes until the rice is cooked.
6. Stir in cheese and serve.
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