This comforting Rice and Endive Soup is a delightful twist on traditional Italian minestrone. The dish balances the slight bitterness of curly endive with the natural sweetness of ripe plum tomatoes and tender carrots. As the rice simmers in the vegetable stock, it releases starches that gently thicken the broth, creating a satisfying, hearty texture without the need for heavy creams. Fresh basil and parsley added at the end provide a bright, aromatic finish that lifts the entire dish. Perfect for a light lunch or a cozy dinner, this vegan-friendly soup is easy to prepare and highlights seasonal vegetables. It is an excellent way to use up garden produce and offers a warm, nourishing meal that is both simple to make and deeply flavorful.
Rice And Endive Soup
Description
This comforting Rice and Endive Soup is a delightful twist on traditional Italian minestrone. The dish balances the slight bitterness of curly endive with the natural sweetness of ripe plum tomatoes and tender carrots. As the rice simmers in the vegetable stock, it releases starches that gently thicken the broth, creating a satisfying, hearty texture without the need for heavy creams. Fresh basil and parsley added at the end provide a bright, aromatic finish that lifts the entire dish. Perfect for a light lunch or a cozy dinner, this vegan-friendly soup is easy to prepare and highlights seasonal vegetables. It is an excellent way to use up garden produce and offers a warm, nourishing meal that is both simple to make and deeply flavorful.Ingredients
Directions
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Bring a pot of salted water to a boil and cook the rice according to package directions until tender. Drain and set aside.
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In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, sliced celery, and carrot slices.
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Saut the vegetables for 5-7 minutes until they begin to soften and become fragrant.
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Add the vegetable stock, chopped tomatoes, and chopped endive to the pot.
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Bring the mixture to a gentle simmer and cook for about 15 minutes, allowing the flavors to meld and the endive to wilt.
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Stir in the cooked rice into the soup pot.
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Add the fresh parsley and basil, then season with salt and pepper to taste.
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Simmer for an additional 2-3 minutes to heat the rice through, then serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 141.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 56.7mg3%
- Total Carbohydrate 31.7g11%
- Dietary Fiber 4.0g16%
- Sugars 6.8g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh plum tomatoes are out of season, you can use a 28 oz can of whole plum tomatoes, crushed by hand or blender. You may also substitute curly endive with escarole or chicory for a similar bitter profile.
This soup stores well in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid, so you may need to add a splash of extra stock or water when reheating.
For a thicker soup, allow the rice to cook directly in the stock rather than pre-cooking it, but monitor the liquid level closely as rice absorbs significantly more broth this way.
