Escarole Soup With Rice

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.

• Ready In: 30 mins
• Serves: 4-6

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

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