Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Based on an Italian classic, this soup blends the goodness of an Old World kitchen with modern convenience.

Source: EatingWell Magazine, January/February 1999


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring frequently, until they soften and begin to brown, 5 to 7 minutes. Add escarole and cook, stirring occasionally, until wilted, 2 to 3 minutes. Add broth, tomatoes and rice; bring to a boil. Reduce heat to low, cover and simmer until the rice is almost tender, 12 to 15 minutes.

  • Add chicken and simmer until it is no longer pink in the center and the rice is tender, about 5 minutes. Season with pepper. Serve hot, sprinkled with Romano (or Parmesan).


Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrition Facts

155 calories; protein 14.4g; carbohydrates 15.4g; dietary fiber 2.4g; sugars 2.2g; fat 4.2g; saturated fat 1.2g; cholesterol 27.6mg; vitamin a iu 1044.4IU; vitamin c 6.8mg; folate 104.7mcg; calcium 72.5mg; iron 2mg; magnesium 21.3mg; potassium 440.4mg; sodium 186.9mg; thiamin 0.1mg.

1 starch, 1 1/2 lean meat