Escarole Soup With Rice
Updated Feb. 29, 2024
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ¼cup (4 tablespoons) extra virgin olive oil
- 3 or 4cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
- ½cup chopped onions
- 4cups coarsely chopped escarole (about one head)
- 6cups chicken or vegetable stock, or water
- ¼cup short-grain white rice, like arborio
- Salt
- freshly ground black pepper
- Freshly grated Parmesan cheese (optional)
Nutritional analysis per serving (4 servings)
310 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 11 grams protein; 983 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 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.
- Step 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.
- Step 3
Meanwhile, 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.
- Step 4
When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
Private Notes
Comments
How I miss The Bittman.
Great easy soup. Chopped garlic scrapes work well in it.
3/19 made with mix of escarole, spinach and spicy green mustard from my garden. 2 cups chicken broth to 4 cups water with lots of red pepper flakes. Great soup recipe to play with depending greens available.
I followed this recipe to a T, but added a can of drained, rinsed, chickpeas 10 minutes into the 20 minute cooking time. It was absolutely delicious and so simple, one of those recipes where the whole is magically greater than the sum of its parts. Oh, I did also salt the onions and then salted the escarole as I wilted it—I prefer to salt in layers while cooking as it improves the depth of flavor. I did not find that the soup needed to be salted at the end.
This deceptively simple soup is incredibly delicious. I used a good store bought vegetable broth and it came out great.
Delicious exactly as written.
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