Escarole Soup With Rice
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Put 2 tablespoons oil in a large, deep saucepan over medium heat
2
When oil is hot, add minced garlic and cook until fragrant, about 2 minutes
3
Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes
4
Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes
5
Add stock and rice to the pan, bring to a boil
6
Lower the heat, cover and cook about 20 minutes or until rice is tender
7
Meanwhile, put remaining 2 tablespoons oil in a small skillet
8
When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp
9
Remove garlic with a slotted spoon and set aside
10
When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers