Wilted Greens and Wild Rice Soup with Romano Crisps

5
Total Time
37 min
Prep
20 min
Cook
17 min
Serves
4
Difficulty
Moderate
A bowl of soup takes the chill out of winter nights. We make ours special by adding a bit of savory crunch.

Ingredients

grated Parmesan cheese

½ cup(s), Romano variety

all-purpose flour

1 Tbsp

cayenne pepper

tsp

uncooked wild rice

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

tsp, or to taste

black pepper

tsp, 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.

A happier, healthier you starts here