Swiss Chard and Rice Soup

By Martha Rose Shulman

Swiss Chard and Rice Soup
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(427)
Comments
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In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you’re looking for an easy way to reduce your calorie intake, these soups will help. They’re filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.

Featured in: Soups That Taste Like Spring

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Ingredients

Yield:4 to 6 servings
  • 2pounds Swiss chard (2 generous bunches)
  • 1tablespoon extra virgin olive oil
  • 1medium onion, chopped
  • 2stalks celery, finely diced
  • Salt to taste
  • 4garlic cloves, minced
  • 2quarts chicken stock, vegetable stock or water
  • A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme
  • ½cup basmati rice
  • Freshly ground pepper
  • Freshly squeezed lemon juice (optional)
  • Freshly grated Parmesan for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

244 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 13 grams protein; 1261 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim the bottoms of the chard stems. If the stems are thin and fibrous, separate the leaves and discard the stems. If they are wide, separate the leaves and cut the stems into ¼-inch dice. Set aside with the celery and onion. Wash the leaves in 2 changes of water and chop medium-fine.

  2. Step 2

    Heat the olive oil in a large, heavy soup pot and add the onion, celery and chard stalks. Cook, stirring often, until the vegetables begin to soften, about 3 minutes, and add a generous pinch of salt. Continue to cook, stirring often, until the vegetables are tender, another 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the stock or water, bouquet garni and rice. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 10 minutes.

  3. Step 3

    Stir the chard into the soup, cover and simmer another 10 minutes. Add freshly ground pepper, taste and adjust the salt. Serve with fresh lemon wedges for people to squeeze into their servings if desired and Parmesan for sprinkling.

Tip
  • Advance preparation: This can be made through Step 2 a day or two ahead. It can be frozen. The rice will absorb liquid as it sits, so you may want to add more when you reheat.

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Ratings

4 out of 5
427 user ratings
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Comments

Bernice Glenn

For a more filling version, Portuguese style, for this tasty soup, saute sausage slices in the soup pot before adding the rest of the ingredients.

Terri

I was impressed by the somewhat unexpected depth of flavor of this soup. The flavor is rich for a recipe that contains so few ingredients. I followed the recipe exactly. I did use jasmine rice, because it was the only thing I had on hand. Next time I make it, I'll probably add some beans or lentils.

Audrey

For a variation, I add a mixture of fresh parsley, dill, and mint to this soup instead of the thyme. It gives it a fresh, bright character. Perfect for spring.

Jan

I made this soup to use my garden chard, plus a zucchini from there too. I liked the result - tasty, light and satisfying.

Mary McDowell

I made some additions, mostly based on others comments, and this was way more delicious than expected. Added a bit of chopped ginger, a little bit of Canadian bacon, some oregano, some chicken and veggie Better than Bullion for more flavor, a can of cannelloni beans, smoked pepper and a Parmesan wedge. OK, I might have changed more than I thought. But this was yummy and a five star! I will definitely make this again!

Michelle

I needed a vegan soup for a guest and this was perfect. I used homemade vegetable stock which I think does make a difference. I cooked exactly as described.

MR

What is your homemade veg stock recipe?

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