soups

Ingredients

	1/2 cup(s) grated Parmesan cheese, Romano variety
	1 Tbsp all-purpose flour
	1/8 tsp cayenne pepper
	2/3 cup(s) uncooked wild rice, instant
	4 cup(s) fat-free chicken broth
	6 cup(s) mixed greens, such as spinach, arugula, watercress or bok choy, washed well and coarsely chopped
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• Preheat oven to 400°F. Line a sheet pan with parchment paper or coat with cooking spray.
  
  
• Stir together cheese, flour and cayenne. Create 8 small piles of cheese mixture on prepared sheet pan using your fingers; press each pile down to flatten. Bake until browned on edges, about 8 minutes. Remove cheese crisps from oven and set aside.
  
  
• Stir together rice and broth in a large soup pot; bring to a simmer, cover and reduce heat to very low. Simmer until rice is tender, about 5 minutes. Stir in greens and cook until wilted, about 2 minutes; season to taste with salt and pepper.
  
  
• Ladle soup into 4 bowls and serve with crisps. Yields about 1 1/2-cups soup and 2 crisps per serving.