Savory Thick Greens Soup

1. 1

   Heat the olive oil in a soup pot over medium heat.

2. 2

   Add the leeks and saute until just beginning to wilt, about 1 minute.

3. 3

   Add 1/4 cup of water, cover and simmer 10 to 15 minutes or until tender and wilted.

4. 4

   Add the tomatoes, beans, rice and broth and water.

5. 5

   Bring the liquid to a boil; season to taste with salt and pepper.

6. 6

   Cover the pot and cook gently over low heat until the rice is tender, about 20 minutes.

7. 7

   Meanwhile stem the spinach and mustard greens, rinse them well and chop coarsely.

8. 8

   Add them to the pot and simmer 3 to 4 minutes just until tender.

9. 9

   Adjust the seasoning and serve very hot as is or float cheese crusts on top if you wish.

10. 10

    Cheese crusts: slice some lovely good bread on the bias, toast lightly, then top with grated Parmesan or other cheese of choice and melt in toaster oven or broiler.

* Per serving · 4 servings · Values may vary.

No additional tips available.