Rice and Escarola Soup

Name: Rice and Escarola Soup
Yield: 6
Ingredients: 1/4 cup of olive oil; 1 clove of garlic; 1 medium tomato, peeled and chopped; 1 large escarola leaf, washed and cut into strips, not too fine; 8-10 cups of chicken broth or water; 2 spoons of salt; 1 cup of rice; Parmesan cheese grated

1
1/4 cup of olive oil
2
1 clove of garlic
3
1 medium tomato, peeled and chopped
4
1 large escarola leaf, washed and cut into strips, not too fine
5
8-10 cups of chicken broth or water
6
2 spoons of salt
7
1 cup of rice
8
Parmesan cheese grated

Ingredients

1
1/4 cup of olive oil
2
1 clove of garlic
3
1 medium tomato, peeled and chopped
4
1 large escarola leaf, washed and cut into strips, not too fine
5
8-10 cups of chicken broth or water
6
2 spoons of salt
7
1 cup of rice
8
Parmesan cheese grated

Directions

1
Heat the olive oil in a pot
2
Sauté the garlic and discard
3
Add the tomato and escarola
4
Cook, stirring constantly for 3-4 minutes or until the escarola is tender
5
Add the chicken broth and salt
6
Let it boil and add the rice
7
Reduce heat and cook, covered in a saucepan, stirring frequently for 15-20 minutes or until the rice is cooked
8
Serve with plenty of Parmesan cheese grated
9
Dare to serve 6 portions.