Last night I cooked this uber easy and scrumptious soup ~ Escarole and Rice Soup. Escarole is high in folic acid, fiber and Vitamins A and K. Escarole is a variety of the endive family whose leaves are broader, paler and less bitter. Escarole is not always available in most grocery stores but, we always seem to find it at Wholefoods. The next time you see escarole in your grocery store, buy two large heads of it and make this soup. Super fast, super easy and delish!
Escarole and Rice Soup
1/4 cup extra virgin olive oil
3 or 4 cloves garlic, finely minced
1/2 cup chopped onion (I use one large white onion)
1-2 heads coarsely chopped escarole
6 cups chicken broth (I usually use 2-3 boxes of broth plus one box of water)
1 cup short-grain arborio rice
Salt and freshly ground black pepper
Freshly grated Parmesan cheese
1. Put 2 tablespoons olive oil in a large stock pot 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. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan.
Recommendation: Serve with a crusty Italian bread and a glass of a Spanish Garnacha (Grenache) for red wine lovers or an Argentinian Torrontes for white wine lovers!!
Photos by Anna Sullivan Photography. 2012 Copyright. All Rights Reserved.