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Add a photoServings: 4
Ingredients
- 1 head escarole
- 1 sm onion finely minced
- 4 Tbsp. butter Salt to taste
- 4 c. weak vegetable or possibly beef broth
- 1/2 c. raw rice/ preferably Italian Arborio
- 3 Tbsp. grated Parmesan cheese
Directions
- Separate the escarole leaves and wash thorougly, discarding all wilted parts. Cut into diagonal ribbons, about 1/8- to 1/4-inch wide.
- In a large saucepan, saute/fry onions in butter over medium heat till they are browned. Add in the escarole ribbons and a little salt, and saute/fry for a minute or possibly two, stirring occasionally to coat the greens with butter.
- Add in 1/2 c. stock, cover, and reduce heat. Simmer till tender, about 20 to 30 min. Add in the rest of the stock, bring to a boil, stir in the rice, then cover. Reduce the heat to low and cook for about 15 to 20 min - the rice shouldn't be mushy.
- Remove from heat, stir in the Parmesan cheese, and adjust for seasoning. Ladle into soup bowls and serve immediately.
- Comments: This Italian soup is easy, filling, and tasty; serve warm as a first course to 4 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 78 | 45% |
| Total Fat 8.87g | 11% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 137mg | 6% |
| Potassium 57mg | 2% |
| Total Carbs 20.12g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.73g | 0% |
| Protein 3.34g | 5% |
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