I heated olive oil and butter in a pan until melted, added the leeks and some minced garlic until soft. Then I added chopped rapini, rice, chicken broth, white wine, salt, pepper and lemon zest. This was cooked until the rapini was wilted and the rice was cooked all the way through.
I really enjoyed this soup! I had two huge bowls of it. It was light and refreshing and if I hadn't had to share it with anyone, I probably would have finished off the whole pot! It also took less than 20 minutes to make, which was another huge bonus.
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