Escarole Soup With Rice

5.0(161)

by Mark Bittman·published 2010-04-28

Dinner, Easy, Quick, Appetizer, Main Course

Servings

4 servings

Total time

30 min

Calories / serving

310 kcal

Ingredients (9)

serves

1/4 cup (4 tablespoons) extra virgin olive oilextra-virgin-olive-oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly slicedgarlic
1/2 cup chopped onionsonion
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or waterchicken
1/4 cup short-grain white rice, like arborio
Saltsalt
freshly ground black pepperpepper
Freshly grated Parmesan cheese (optional)parmesan

Instructions (4 steps)

01Put 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.
02Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
03Meanwhile, 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.

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Rich recipe — supports nutrition-aware planning.