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Receta Escarole And Rice Soup (Zuppa Di Scarola E Riso)

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Raciónes: 4

Ingredientes

Cost per serving $0.31 view details

Direcciones

  1. Separate the escarole leaves and wash thorougly, discarding all wilted parts. Cut into diagonal ribbons, about 1/8- to 1/4-inch wide.
  2. In a large saucepan, saute/fry onions in butter over medium heat till they are browned. Add in the escarole ribbons and a little salt, and saute/fry for a minute or possibly two, stirring occasionally to coat the greens with butter.
  3. Add in 1/2 c. stock, cover, and reduce heat. Simmer till tender, about 20 to 30 min. Add in the rest of the stock, bring to a boil, stir in the rice, then cover. Reduce the heat to low and cook for about 15 to 20 min - the rice shouldn't be mushy.
  4. Remove from heat, stir in the Parmesan cheese, and adjust for seasoning. Ladle into soup bowls and serve immediately.
  5. Comments: This Italian soup is easy, filling, and tasty; serve warm as a first course to 4 people.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 4 servings
Calories 174  
Calories from Fat 78 45%
Total Fat 8.87g 11%
Saturated Fat 5.44g 22%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 137mg 6%
Potassium 57mg 2%
Total Carbs 20.12g 5%
Dietary Fiber 0.6g 2%
Sugars 0.73g 0%
Protein 3.34g 5%
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