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Escarole Soup With Rice
By Ilysse on December 13, 2006
0 Reviews
- Prep Time: 0 mins
- Total Time: 30 mins
- Servings: 4-6
About This Recipe
"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."
Ingredients
- 1 head escarole, cleaned and cut into bite size
- 4 tablespoons butter
- 2 tablespoons onions, chopped
- 3 1/2 cups meat broth
- 1 cup arborio rice
- salt and pepper
- 1/4 cup parmigiano-reggiano cheese, grated
Directions
- In a large soup pot melt butter over medium heat and add onion and sauté until golden.
- Add the escarole to the pot and a pinch of salt and stir to coat well with the onion and butter.
- Add broth and bring to a boil.
- Add the rice and cover, adjust the heat to bring the soup to a simmer.
- Let simmer 20 - 25 minutes, stirring occasionally, until rice is al dente.
- Add cheese and serve immediately.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (135 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 325.4
- Calories from Fat 120
- 37%
- Amount Per Serving
- %
- Total Fat 13.4g
- 20%
- Saturated Fat 8.3g
- 41%
- Cholesterol 34.1mg
- 11%
- Sugars 0.5 g
- Sodium 195.4mg
- 8%
- Total Carbohydrate 44.5g
- 14%
- Dietary Fiber 5.4g
- 21%
- Sugars 0.5 g
- 2%
- Protein 6.9g
- 13%
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