Escarole Soup With Rice

Ingredients

• ¼ cup (4 tablespoons) extra virgin olive oil
• 3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
• ½ cup chopped onions
• 4 cups coarsely chopped escarole (about one head)
• 6 cups chicken or vegetable stock, or water
• ¼ cup short-grain white rice, like arborio
• Salt
• freshly ground black pepper
• Freshly grated Parmesan cheese (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    321 calories; 18 grams fat; 3 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 11 grams protein; 10 milligrams cholesterol; 518 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

30 minutes