Escarole Soup With Rice

1. 1

   Put 2 tablespoons oil in a large, deep saucepan over medium heat.

2. 2

   When oil is hot, add minced garlic and cook until fragrant, about 2 minutes.

3. 3

   Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes.

4. 4

   Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

5. 5

   Add stock and rice to the pan, bring to a boil.

6. 6

   Lower the heat, cover and cook about 20 minutes or until rice is tender.

7. 7

   Meanwhile, put remaining 2 tablespoons oil in a small skillet.

8. 8

   When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp.

9. 9

   Remove garlic with a slotted spoon and set aside.

10. 10

    When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

* Per serving · 4 servings · Values may vary.

No additional tips available.