Recipe - Savory Thick Greens Soup

One fourth cup Olive oil
1 bn Leeks; green and white
parts, well washed, trimmed
and thinly cut or sliced up
2 lg Ripe tomatoes; washed,
pureed in a food processor
until smooth
2 cn White kidney beans; drained
and rinsed
1 cup Long grain white rice
1 qt Chicken broth
1 qt Water
1 pound Spinach or 8 ounces each
spinach and mustard greens
Salt and pepper

COOKING MONDAY TO FRIDAY SHOW # MF6630

Heat the olive oil in a soup pot over medium heat. Add the leeks and saute
until just beginning to wilt, about 1 minute. Add One fourth cup of water, cover
and simmer 10 to 15 minutes or until tender and wilted.

Add the tomatoes, beans, rice and broth and water.

Bring the liquid to a boil; season to taste with salt and pepper. Cover the
pot and cook gently over low heat until the rice is tender, about 20
minutes.

Meanwhile stem the spinach and mustard greens, rinse them well and chop
coarsely.

Add them to the pot and simmer 3 to 4 minutes just until tender. Adjust the
seasoning and serve very hot as is or float cheese crusts on top if you
wish.

Cheese crusts: slice some lovely good bread on the bias, toast lightly,
then top with grated Parmesan or other cheese of choice and melt in toaster
oven or broiler.

Yield: 4 to 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998