A simple Italian nettle soup inspired by versions of zuppa ortiche I've tried. Cooked with tomatoes, rice, and stock, any greens will taste great, and it’s a refreshing break from creamed, pureéed soups. Pass the olive oil, crusty bread, black pepper, and parmesan Parmesan at the table. You can add either rice or cooked pasta to the finished soup.
1tablespoon (two medium cloves) thinly sliced garlic
¼cupolive oil, or lard
3ouncesdiced leek, or one 1 small leek
4ouncesdiced yellow onion, or one 1 small onion
Pinchof dried chili or crushed red pepper
1can15.5 ounces chopped peeled tomatoes
¾poundsfresh nettles, or about 1½ packed cups blanched or frozen nettles
Kosher salt and fresh-ground black pepperto taste
6cupsmeat stock, such as chicken
Kosher salt and fresh ground black pepperto taste
1½cupscooked rice or small pasta
Serving suggestions
Extra-virgin olive oil
lemon wedges
grated high-quality parmesan, to garnish
Spoonfuls of pesto, to garnish optional
Instructions
Sweat the garlic in the oil over low heat, just until just light brown, but not burned.
Add the leeks and onions and cook for a few minutes more, until translucent. Add the chili, tomatoes, chili, nettles, ½ teaspoon of salt, and the stock, then bring to a simmer and cook for 5- to 10 minutes.
Turn off the heat and pulse the mixture with a hand blender until almost smooth.
Cook the soup, covered, for another 15- to 20 minutes, or until the greens are tender.
Add the rice or pasta, taste and correct the seasoning for salt and pepper as needed, then serve with a generous pour of good olive oil and lemon and pesto if using.