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Shrimp And Swiss Chard Soup With Arborio Rice

Ingredients

• 1 pound fresh or frozen medium shrimp in shells
• 3 tablespoons olive oil
• 4 russet potatoes, peeled and cut into 1/4-inch cubes
• 1 cup shredded carrot
• 1 tablespoon tomato paste
• 4 14-ounce cans reduced-sodium chicken broth
• 12 ounces Swiss chard, stems removed and cut into 1/2-inch strips (6 cups)
• 3/4 cup Arborio rice
• 1 tablespoon snipped fresh oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp.
3. Cut shrimp in half lengthwise.
4. Rinse shrimp and pat dry.
5. In a Dutch oven heat oil over medium-high heat.
6. Add potatoes and cook 10 minutes, stirring occasionally.
7. Stir in carrot.
8. Cook and stir 3 minutes.
9. Stir in tomato paste.
10. Cook and stir for 1 minute.
11. Add broth and simmer, covered, for 30 minutes.
12. Stir in Swiss chard and rice.
13. Simmer, covered, 15 minutes or just until rice is tender.
14. Stir in shrimp, oregano, salt, and pepper.
15. Simmer, covered, for 2 minutes.

Attribution