Escarole Soup

Name: Escarole Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 bay leaf; 142 grams cups coarsely chopped packed escarole (about; 118 milliliters dry white wine or fat-free, less-sodium chicken broth; 1 liters fat-free, less-sodium chicken broth; 1 teaspoon fresh thyme leaves; 3 garlic cloves, minced; 2 teaspoons olive oil; 237 milliliters chopped onion (1 medium); 118 milliliters uncooked long-grain rice; 473 milliliters chopped roasted skinless, boneless chicken breast; 0 teaspoons salt

Escarole Soup might be just the soup you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 139 calories, 5g of protein, and 2g of fat. This recipe serves 7. It can be enjoyed any time, but it is especially good for Autumn. If you have bay leaf, thyme leaves, less-sodium chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in a Dutch oven over medium heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Add onion and garlic; saut 7 minutes or until tender and lightly browned.

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Garlic

Onion

Add escarole; saut 2 minutes or just until escarole wilts.

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Escarole

Add wine; cook 1 minute.

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Wine

Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Discard bay leaf before serving.

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Bay Leaves