Recipe courtesy of Mark Bittman
Escarole Soup with Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 310
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 11
- Cholesterol
- 11
- Sodium
- 983
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1/4 cup (4 tablespoons) extra-virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, optional
Directions
- Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.