Green Goddess Soup

• Wash kale and remove ribs, then coarsely chop or tear leaves. 
• Trim tough stems from spinach and roughly chop leaves.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. 
• Add onions and 1/4 teaspoon salt, then cook until onions begin to brown (about 5 minutes).
• Reduce heat to low, add 2 tablespoons water, and cover skillet, simmering until onions are greatly reduced and have a deep caramel color (about 25-30 minutes). 
• While onions are cooking, combine the remaining 3 cups of water and 3/4 teaspoon salt in a soup pot or Dutch oven. 
• Add rice and bring water to boil. 
• Reduce heat to maintain simmer, cover, and cook for 15 -20 minutes.
• When rice has cooked for 15 minutes, stir in kale and return to simmer, then cover and cook for 10 minutes.
• When onions are caramelized, stir some simmering liquid into them then add onion mixture to rice along with greens and broth. 
• Return to simmer, cover, and cook, stirring once, until spinach is tender but still bright green (about 5 minutes).
• Puree soup in a pot with an immersion blender or cool it and blend it in a blender. 
• Stir in 1 tablespoon lemon juice, then taste and add more lemon juice or sea salt if desired.
• Divide soup into bowls and garnish with Za'atar Roasted Chickpeas and a swirl of olive oil.  
• Serve with lemon wedges and freshly ground black pepper on the side.

BON APPÉTIT!