When we think of an Italian recipe, we think of the many tomato sauces incorporated in the main dishes. Visiting my husband's Italian family in Europe a few years ago, we enjoyed many different Italian foods including dishes without tomatoes.
Since we love eating leeks, I thought it would be nice to serve this soup to my family. Adding the Arborio rice will give the soup a pleasant texture although any rice will do. With nice challah on the side, and an extra big green salad, it will make a lovely Shabbat dinner.
4 tbsp unsalted butter
2 tbsp olive oil
4 small leeks or 2 big leeks, cut into ½ inch slices
1 lb Swiss chard, cut into 1 inch pieces
12 cups chicken stock
1 cup Arborio rice or other medium grain rice
Salt and pepper to taste
¼ cup grated Parmigiano-Reggiano cheese
In a large pot over low heat, melt butter with olive oil. Add leeks and cook stirring occasionally until tender and golden, about 10 minutes. Add the Swiss chard and stock. Raise the heat to medium and bring to a simmer and cook until the chard wilts. Stir occasionally. This may take about 10 minutes.
Add the rice and salt and pepper. Cover and cook over low heat until the rice is tender for about 20 minutes. Stir in the cheese. Adjust and add other herbs or spices as you desire. Serve soup immediately.
This recipe was taken from William Sonoma - Savoring Italy