Escarole Soup with Sausage and Rice
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Escarole Soup with Sausage and Rice
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This quick and delicious escarole soup is made with sausage and rice. It makes a comforting meal when you serve with crusty bread.
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Ingredients
- 1 head escarole cleaned and chopped
- 3-4 links Italian sausage casing removed
- 2 tablespoon olive oil
- 1/2 onion chopped
- 1 stalk celery chopped
- 2 clove garlic minced
- 1/2 cup white rice rinsed and drained
- 7-8 cup low sodium chicken stock
- inch piece parmesan cheese rind optional
- salt and pepper to the taste
- shredded Parmesan cheese to garnish
Instructions
- In a large soup pot, heat 1 tablespoon olive oil over medium heat. Add the sausage and brown them as you crumble into small pieces. Remove the sausage from the pot and set aside.
- Add the remaining oil in a pot, saute onion, celery and garlic until soft, about 3 minutes. Add the escarole and saute until it wilts. Add the sausage and the rice, and saute to combine.
- Pour the chicken stock just to cover the ingredients in the pot. Add the Parmesan cheese rind if using. Bring it to boil first then reduce the heat to low ,and simmer over low heat until the rice is tender. Season with salt and pepper according to your taste.
- Sprinkle with shredded Parmesan cheese and serve immediately.
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