Wilted Greens and Wild Rice Soup with Romano Crisps
4
Points®
Total time: 37 min • Prep: 20 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
A bowl of soup takes the chill out of winter nights. We make ours special by adding a bit of savoury crunch.
Ingredients
Grated Parmesan cheese
½ oz, Romano variety
All-purpose flour
1 tbsp(s)
Cayenne pepper
⅛ tsp(s)
Uncooked wild rice
⅔ cup(s), instant
Fat free chicken broth
4 cup(s)
Mixed greens
6 cup(s), such as spinach, arugula, watercress or bok choy, washed well and coarsely chopped
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Preheat oven to 400°F. Line a sheet pan with parchment paper or coat with cooking spray.
2
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.
3
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.
4
Ladle soup into 4 bowls and serve with crisps. Yields about 1 1/2-cups soup and 2 crisps per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.