Swiss Chard And Cabbage Soup
|Chicken stock||5 Cup (80 tbs)|
|Swiss chard||5 Ounce|
|Cabbage leaves||1⁄4 Pound (Colored Green)|
|Parsley||3 Ounce (1 Small Bunch)|
|Fresh basil||1⁄2 Ounce (1 Small Bunch)|
|Dried basil||1 Pinch|
|Extra virgin olive oil||3 Tablespoon|
|Rice||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 1⁄2 Tablespoon|
|Parmesan cheese||1⁄2 Cup (8 tbs), finely grated|
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.
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.
19 Pour into individual soup bowls and serve.
Calories 277 Calories from Fat 139
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 4.5 g22.6%
Trans Fat 0 g
Cholesterol 19.7 mg6.6%
Sodium 549.9 mg22.9%
Total Carbohydrates 24 g7.9%
Dietary Fiber 1.6 g6.4%
Sugars 4.5 g
Protein 10 g20.8%
Vitamin A 58.5% Vitamin C 56.5%
Calcium 15.7% Iron 11.8%
*Based on a 2000 Calorie diet