Rice & Endive Soup

This light yet satisfying Rice & Endive Soup brings the fresh flavors of Italian cuisine to your table. It combines the gentle bitterness of curly endive with the sweetness of ripe plum tomatoes and a savory vegetable stock base. The addition of cooked rice provides a comforting texture that makes this dish perfect for cool evenings or as a light lunch. Aromatic herbs like fresh parsley and basil brighten the finish, creating a balanced and aromatic bowl.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 141.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This light yet satisfying Rice & Endive Soup brings the fresh flavors of Italian cuisine to your table. It combines the gentle bitterness of curly endive with the sweetness of ripe plum tomatoes and a savory vegetable stock base. The addition of cooked rice provides a comforting texture that makes this dish perfect for cool evenings or as a light lunch. Aromatic herbs like fresh parsley and basil brighten the finish, creating a balanced and aromatic bowl.

Ingredients

1 cup Uncooked rice
1 1/2 cup Chopped onions
2 stalks Celery, sliced
2 small Carrots, peeled & cut into half moons
3 tbsp Olive oil
3 cups Vegetable stock
10 Ripe plum tomatoes, chopped (or 28 oz can whole plum tomatoes, crushed)
1 head Curly endive, chopped
1/2 cup Chopped fresh parsley
1 1/2 tbsp Chopped fresh basil
to taste Salt & pepper

Directions

1
Cook the rice according to package instructions until tender, then drain and set aside.
2
Heat olive oil in a large pot over medium heat.
3
Add onions, celery, and carrots to the pot and saut until tender, about 5-7 minutes.
4
Stir in vegetable stock, tomatoes, and chopped endive.
5
Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes to allow flavors to meld.
6
Stir in the cooked rice until heated through.
7
Remove from heat and stir in fresh parsley and basil.
8
Season with salt and pepper to taste before serving.

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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken as it cools; add a splash of water or stock when reheating.

Variations: You can use brown rice for added fiber, though it will require a longer cooking time. Spinach or kale can be added at the end for extra greens.

Tips: If using canned tomatoes, ensure they are well-drained if you prefer a less watery soup, or keep the juice for a richer broth. Fresh endive adds a slight bitterness that balances the sweet tomatoes; if unavailable, escarole is a good substitute.

Keywords: soup, rice, endive, italian, tomato, vegetable, vegan, vegetarian, parsley, basil, celery, carrot, onion, broth, healthy, dinner, lunch, easy, comfort, fall

Read it online: https://www.chefs-mate.com/recipe/rice-endive-soup-2/