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    You are in: Home / Recipes / Escarole Soup With Rice Recipe
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    Escarole Soup With Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Ilysse's Note:

    This is true comfort food. I love this with some good bread. Make it with homemade broth if you can. Meat broth can be chicken, beef a combination or whatever type of meat you want. It probably would be good with vegetable broth too. I usually save chicken wings (since we usually don't eat them anyway)in a freezer bag until I need to make a stock. I also save uncooked bones and misc poultry and beef parts in the freezer for the same use. I then take out as much as I need and cook the stock the night before I intend to use it. This soup should be dense but soupy. Have extra broth on hand in case it gets too thick on you.

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    Units: US | Metric


    1. 1
      In a large soup pot melt butter over medium heat and add onion and sauté until golden.
    2. 2
      Add the escarole to the pot and a pinch of salt and stir to coat well with the onion and butter.
    3. 3
      Add broth and bring to a boil.
    4. 4
      Add the rice and cover, adjust the heat to bring the soup to a simmer.
    5. 5
      Let simmer 20 - 25 minutes, stirring occasionally, until rice is al dente.
    6. 6
      Add cheese and serve immediately.

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    Nutritional Facts for Escarole Soup With Rice

    Serving Size: 1 (135 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 325.4
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 8.3 g
    Cholesterol 34.1 mg
    Sodium 195.4 mg
    Total Carbohydrate 44.5 g
    Dietary Fiber 5.4 g
    Sugars 0.5 g
    Protein 6.9 g

    The following items or measurements are not included:

    meat broth

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