Redeeming Green Soup with Lemon and Cayenne

Scaled for 6 portions · 8 steps

2 tbspextra-virgin olive oil, plus more for garnish2large yellow onions, chopped1 tspsalt, divided2 tbspplus 3 cups water, divided0.25 cuparborio rice, rinsed (I used brown arborio rice)1large bunch kale or green chard, preferably organic (about 1 pound)14 cupgently packed spinach or baby cooking greens, like chard, preferably organic (about 12 ounces)*4 cupvegetable broth1 tbsplemon juice, or more to taste—Serve with (optional): cooked brown basmati rice and cooked chickpeas—Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)

0 of 11 gathered