ED'S Escarole and Rice Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of ED'S Escarole and Rice Soup calories by ingredient
Number of Servings: 4
Ingredients
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1 Head of Escarole, about 15 cups, cut in 1/2 inch strips
1/2 cup shallots, diced
4 cups beef broth
1/4 cup unsalted butter
1/2 cup arborio rice
3 tbsp Parmesan Cheese Grated
Directions
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.
Member Ratings For This Recipe
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MRSMINN
