Tuesday, January 24, 2012

Soup's on....

Gathering ingredients for Escarole Soup.

Onion and garlic in olive oil.

Escarole - six cups - has just been added.

Escarole, wilted, after about two minutes.
Ready to serve!

Is it "soup weather" where you are?  Many people consider soup to be a food for cool months, but I willingly eat THIS soup year round!  Escarole is a vegetable that I will admit I hadn't tried until about five years ago, and it isn't easy to find it looking good around here.  It was a streak of good fortune last week when I was able to find some fairly nice-looking escarole at my favorite market.   The recipe comes from another Weight Watchers Cookbook - Quick Italian Favorites, 2006.


2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, minced
6 cups coarsely chopped packed escarole (about 5 ounces)
1/2 cup dry white wine or fat free, less-sodium chicken broth
6 cups fat free, less-sodium chicken broth
2 cups chopped roasted skinless, boneless chicken breast (can use rotisserie chicken for this)
1/2 cup uncooked long-grain rice (I use brown rice)
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1 bay leaf

- Heat oil in a Dutch oven over medium  heat.  Add onion and garlic; saute 7 minutes or until tender and lightly browned. 
- Add escarole; saute 2 minutes or just until escarole wilts.  Add wine; cook 1 minute.  
- 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.
- Yield: 7 servings (serving size: 1 cup).

Thank you for reading and commenting!

Tomorrow - Another bowl, please....

1 comment:

  1. Sounds great! Some of your wonderful whole wheat rolls would go well with this, too, or even a pan of cornbread! It also occurred to me that one could easily make this vegetarian by subbing veggie broth and omitting the chicken, and it would still be a good, hearty main dish. Thanks again!