Escarole Soup

Escarole Soup

Combine escarole, garlic, tomatoes and brown rice and you have a simple, yet tasteful nourishing soup

Watch Chef Debee making Escarole Soup on YouTube

A TOTALLY GLUTEN FREE SOUP

Ingredients

1 very large head of escarole cut up (about 18 cups)
1 can (28 oz.) crushed tomatoes
8-10 cloves garlic cut in chunks
3/4 cup olive oil
6 cups water (2 cups chicken broth if desired)
1 cup brown rice cooked
1 teaspoon salt
1/2 teaspoon pepper
Pecorino/Romano cheese grated (for top)

Directions

1.  In a 6 qt. saucepan, brown garlic in 3/4 cup  hot oil until lightly golden color and the aroma of garlic ascends
2.  Next, add can of tomatoes to hot oil and garlic and let bubble up on medium-high heat for about a minute
3.  Then stir in the cut up escarole, a couple handfuls at a time, until it all is in the pan and has wilted
4.  Add all of the 6 cups of liquids and return to a boil then simmer covered 10 minutes
5.  Ladle soup in bowls adding 1/2 cup of  brown rice to each dish to add a single serving of  whole grain
6.  Sprinkle each dish with some grated Pecorino/Romano cheese

*  To learn more about Escarole & Garlic go to my Food Facts page

*  You can add 2 more cups of  liquid if you like more broth to your soup
*  You can just add 1 cup crushed tomato to have a less ‘tomato-like’ flavored soup
*  You can use all broth (of any flavor) in place of water if desired