2 teaspoons of salt are added to a big saucepan of water and brought to a boil. Stinging nettles should be added and cooked for 1 to 2 minutes, or until they soften. This will largely take the sting away. Rinse with cold water after draining in a colander. Then, finely chop after trimming off any tough stems.

In a saucepan, warm the olive oil over low heat while adding the onion. Sauté for about 5 minutes, or until the onion is transparent and tender. Add the rice, chicken broth, and nettles that have been diced. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 15 minutes or until the rice is tender. Use an immersion blender to completely puree the soup, then add salt and pepper as desired.