by Anna Thomas

Chard and Spinach Soup Recipe

This chard-and-spinach soup recipe gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.

Chard and Spinach Soup Recipe

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 8 (about 1 1/4 cups each)

Chard and Spinach Soup Recipe Ingredients

    2 tablespoons extra-virgin olive oil, plus more for garnish

    2 large yellow onions, chopped

    1 teaspoon salt, divided

    2 tablespoons plus 3 cups water, divided

    1/4 cup arborio rice

    1 bunch green chard (about 1 pound)

    14 cups gently packed spinach (about 12 ounces), any tough stems trimmed

    4 cups vegetable broth, store-bought or homemade

    Big pinch of cayenne pepper

    1 tablespoon lemon juice, or more to taste

Chard and Spinach Soup Recipe Directions

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Season with lemon just before serving.

Recipe Nutrition:

Per serving: 99 calories; 4 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 3 g protein; 3 g fiber; 669 mg sodium; 425 mg potassium

Nutrition Bonus: Vitamin A (148 percent daily value), Vitamin C (40 percent dv), Magnesium (20 percent dv), Folate (16 percent dv).

1 Carbohydrate Servings

Exchanges: 1/2 starch, 1 vegetable, 1 fat

Soup, Chard and Spinach Soup, Vegetarian


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