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Escarole And Rice Soup

Fat.Freedom's picture
Ingredients
  Escarole/Spinach 1 Pound
  Olive oil 1 Tablespoon
  Garlic 2 Teaspoon, finely chopped
  Finely chopped garlic 2 Teaspoon
  Onion 1 Small, chopped
  Salt To Taste
  Defatted chicken broth/Homemade or canned 5 Cup (80 tbs)
  Arborio rice/Non instant rice 1⁄3 Cup (5.33 tbs)
  Freshly ground black pepper To Taste
  Freshly grated parmesan cheese 2 Tablespoon
Directions

GETTING READY
1. Separate the leaves of escarole, discarding wilted or bruised ones
2. In a large basin of water, soak the escarole to wash off dirt.
3. Drain
4. Shred the leaves into 1-inch wide strips by stacking a few leaves at a time. Set aside.

MAKING
5. In a large heavy skillet or stockpot, heat the oil over medium heat.
6. Add and sauté the garlic and onion for about 3 to 5 minutes until soft and golden.
7. Add escarole and salt sautéing another 3 minutes longer until wilted.
8. Stir in 1 cup of the broth, cover, and steam the escarole for 10 to 15 minutes until it is tender.
9. Add the remaining broth and bring to a boil.
10. Stir in the rice, cover, and simmer 15 minutes until rice is tender-crisp.
11. Adjust the seasoning.

SERVING
12. Ladle the soup into warm bowls.
13. Sprinkle with Parmesan cheese to taste.
14. Pass additional cheese at the table if desired

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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