Lentil and Swiss Chard Soup
(Minestra Di Lenticchie e Bietoli)
Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Rest of the Soup:
5 oz (150 grams) lentils, soaked in cold water for 3 hours and drained
12 oz (350 grams) Swiss chard, coarsely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
1 garlic clove,
finely chopped
3 tablespoons extra virgin olive oil (plus extra for drizzling)
2 tablespoons tomato puree
3 and 1/2 oz (100 grams) long-grain rice
Salt and pepper
Parmigiano cheese, freshly grated, to serve
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Rest Of The Soup:
Bring the meat stock to a boil.
Heat the olive oil in another pan, add the onion, garlic, celery and carrot and cook over a low heat, stirring occasionally, for about 10 minutes until lightly browned.
Stir in the Swiss chard and cook for 2-3 minutes.
Add the lentils and tomato puree and stir well.
Pour in the meat stock, bring back to a boil and add the rice.
Cook for another 15 minutes or until the rice is tender.
Season with salt and pepper, ladle into a soup bowl, drizzle with olive oil and serve with Parmigiano cheese. Serves 4-6.