Recipe Name Anna's Perfect Green Soup Submitted by Guest Recipe Description as seen in Reader's Digest 01/2013 Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 25 Ready In (minutes) 85

Ingredients Amount Measure Ingredient 2 tablespoons olive oil 2 small Yellow Onion, chopped 1 teaspoon salt, divided 1/4 cup Arborio Rice, white, short-grain, raw, unenriched 4 bunchs Kale, stalks removed and discarded, leaves roughly chopped 14 cups Spinach - gently packed 4 cups Vegetable broth 1 tablespoon freshly squeezed lemon juice teaspoon cayenne pepper DASH Steps Sequence Step 1 Heat oil in large skillet over high heat. Add onions and 1/4 tsp salt; cook, stirring, until onions begin to brown, about 5 minutes. Reduce heat to low, add 2 tbs water, and cover. Cook, stirring frequently, until onions are greatly reduced and have a caramel color, 25 minutes 2 Meanwhile, combine 3cups water, remaining 3/4 tsp salt, and rice in soup pot or Dutch oven. Bring to boil. Reduce heat to maintain simmer, cover, and cook 15 minutes. Trim ribs and tough stems from greens and spinach; discard. Coarsely chop greens and spinach. 3 When rice has cooked 15 minutes, stir in greens. Return to simmer; cover and cook 10 minutes. When onions are caramelized, stir a little greens, simmering liquid into them; immediately add them to rice along with spinach, broth, and pinch of cayenne pepper. Return to simmer, cover, cook until spinach is tender but still bright green, about 5 minutes more. 4 Puree soup in pot with immersion blender until perfectly smooth or in regular blender batches. Stir in lemon juice and garnish with olive oil.