GREEN STONE SOUP
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March 2019

We discovered this soup when searching for a way to finish off some nearly dead kale and we were not disappointed. The recipe we adapted this from calls it "redeeming," and it is not wrong. It is the perfect soup to feel warm and healthy and if you serve it with rice and chickpeas (or a melty grilled cheese) it is perfectly filling.

Ingredients:

• 1 magic soup stone*
• 2 tbsp olive oil (plus extra for garnish)
• 2 large yellow onions, chopped
• 1 tsp salt (divided)
• 2 tbsp plus 3 cups water (divided)
• 4 cups vegetable broth
• 1/4 c arborio rice rinsed (white or brown)
• 1 large bunch kale or green chard (~ 1 pound)
• 14 c gently packed spinach or baby greens (~12 oz)
• cayenne pepper (to taste)
• 1 tbsp lemon juice (or more to taste)
• ​lemon zest (to taste)
• ​black pepper (to taste)

Serve with (optional): cooked rice and cooked chickpeas

directions:

1. Prep the Greens: Remove the ribs from the chard/kale and discard or save them for another recipe (they make a great alternate pesto). Coarsely chop or tear the leaves. Trim any tough stems from the spinach/baby greens and roughly chop the leaves.
2. Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add magic stone and onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 5 minutes.
3. Reduce the heat to low, add 2 tablespoons water and cover the skillet. Cook until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Stir frequently (note you can caramelize the onions in a slow cooker if you want, but if you do that we recommend making a lot and enjoying extra caramelized onions on everything for days to come).
4. Cook the arborio rice: While the onions are cooking, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot or Dutch oven. Add rice and bring the water to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.
5. When the rice has cooked for 15 minutes, stir in the chard greens or kale. Return to a simmer; cover and cook for 10 minutes.
6. When the onions are caramelized, stir a little of the simmering liquid into them, then add the onion mixture (minus the stone) to the rice along with the spinach/cooking greens, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
7. Puree the soup in the pot with an immersion blender until perfectly smooth, or in a regular blender in batches (never fill your blender past the maximum fill line, and be careful with hot soup). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, sea salt or cayenne pepper, if desired.
8. Divide the soup into bowls if you’re serving it as a bisque, or serve in bowls over cooked rice and chickpeas for a more complete meal. Garnish soup with a swirl of olive oil, lemon zest and freshly ground black pepper to taste.

Serves ~6

*Kate who shared the original recipe also discussed "kale belly" - she called it a glowy healthy feeling after eating kale...we're not sure about all of that, but if you experience "kale belly" so much the better - just don't experience "stone belly" - do not eat the stone!

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Stone Soup Recipe Archive

Not sure what kind of soup you are wanting?  Search your favorite ingredients below to find out what soups we've made that might match your mood.

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Have a great recipe for Stone Soup you want to submit?  E-mail recipes@stonesoupshakespeare.com with your recipe and something about you.  If we choose your recipe to post, we'll send you an e-mail link to the site.  Even if you don't have your own recipe we hope you invite your neighbors over tonight and try your very own batch of Stone Soup.