Wilted Greens and Wild Rice Soup with Romano Crisps
- Total Time
A bowl of soup takes the chill out of winter nights. We make ours special by adding a bit of savory crunch.
grated Parmesan cheese½ cup(s), Romano variety
all-purpose flour1 Tbsp
cayenne pepper⅛ tsp
uncooked wild rice⅔ cup(s), instant
fat free chicken broth4 cup(s)
mixed greens6 cup(s), such as spinach, arugula, watercress or bok choy, washed well and coarsely chopped
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- 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.