Instructions: * Note: To prepare Swiss chard for cooking, remove the strings by cutting off the end of the stalk and pulling the strings toward the green leaves. Cut the stalk into 1-inch sections and coarsely chop the leaves.

Saute the onion, celery, and basil in the olive oil in a medium saucepan, uncovered, over moderate heat until the onion is translucent. Add the hot pepper flakes (if using), the tomatoes, and potato and cook, covered, stirring occasionally, for 5 minutes. Add the water, Swiss chard, peas, and salt to taste, bring to a boil, and simmer gently, covered, for about 15 to 20 minutes. Add the rice and cook, covered, over low heat until done. Ladle into soup bowls and serve at room temperature drizzled with a little extra virgin olive oil over the top. Do not refrigerate.

This recipe serves 3 as a main course.

Comments: Serve this dish with crusty bread and a garden salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.