Escarole soup (with a scattering of white beans and arborio rice)

I know it’s unseasonably warm out almost everywhere, but soup is always a welcome addition to your table whatever the season.

This escarole soup is light and full of greens that will energize you for the longer days ahead!

(adapted from this recipe)

You’ll need:

• 1 head escarole
• 3 cloves garlic, minced + 1 more for making garlic croutons
• 1 small white onion, chopped
• 1/4 cup arborio rice
• 1/4 cup prepared cannelini beans
• 6 cups vegetable stock
• salt, pepper, chili flakes
• dense, brown, oat-y bread (I used a Swiss health bread variety) for croutons
• 2 T olive oil

1. Wash escarole thoroughly – you may have to ‘disassemble’ it to do so – and give it a rough chop.

2. In a large saucepan, heat up the olive oil. Add onion and minced garlic and cook until just golden and fragrant.

3. Add escarole and use a pair of tongs to toss gently until it wilts.

4. Add stock and rice to the pot. Season with salt and pepper and a pinch of chili and bring up to a boil.

5. Reduce heat, cover, and cook for about 10-15 more minutes until the rice is cooked.

6. Add beans, taste for seasoning and add a little bit more pepper and chili, if needed. Take off heat.

7. Cut the bread into large croutons, toast, and rub with half of a clove of garlic. Serve soup with three or four croutons right on top.