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Chop the greens in small stripes, grate the carrots, slice the leek thinly
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Place 1 ladle of chicken broth in a big pot
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Turn the heat on and warm the broth for 1 minute
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Add the carrots and the leek and sauté for 3 minutes
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Add the greens and the remaining broth, stir
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When the soup starts bubbling, reduce the heat and simmer uncovered for 20 minutes
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Add the rice and cook for 15 min (or follow the cooking time on the rice packaging)
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When the soup is ready, mince some fresh parsley and add it to the mix
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If you are serving the soup to a baby, remove a small quantity and puree it with an immersion blender.
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Serve warm with some grated Parmesan cheese and a drizzle of Olive Oil on top.
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If you are serving the soup to the whole family, once removed the baby portion, you can adjust with some salt.
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Enjoy!!