ED'S Escarole and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Head of Escarole, about 15 cups, cut in 1/2 inch strips1/2 cup shallots, diced4 cups beef broth1/4 cup unsalted butter1/2 cup arborio rice3 tbsp Parmesan Cheese Grated
Serves 4, Serving Size 1 cup
Clean and cut escarole into 1/2 inch strips. In a stock pot melt butter and brown the shallots. Add the escarole, sprinkle wirh salt and saute briefly. Add 1/2 cup broth,cover the pot and cook over low heat for 25 miutes until tender.
When the escarole is tender add remaining broth bring to a boil. Add the rice and cook for 15 to 20 minutes stiring from time to time until the rice is firm to the bite. Off the heat, add the parmesan cheese. Check the seasoning and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user EDMINN.
Clean and cut escarole into 1/2 inch strips. In a stock pot melt butter and brown the shallots. Add the escarole, sprinkle wirh salt and saute briefly. Add 1/2 cup broth,cover the pot and cook over low heat for 25 miutes until tender.
When the escarole is tender add remaining broth bring to a boil. Add the rice and cook for 15 to 20 minutes stiring from time to time until the rice is firm to the bite. Off the heat, add the parmesan cheese. Check the seasoning and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user EDMINN.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 14.7 g
- Cholesterol: 34.0 mg
- Sodium: 1,527.6 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 12.5 g
- Protein: 10.9 g
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