Rice & Endive Soup

This comforting Rice & Endive Soup balances the earthy sweetness of cooked rice with the subtle bitterness of curly endive. Aromatic onions, celery, and carrots form a classic soffritto base, while ripe plum tomatoes add a bright acidity. It is an ideal vegan and vegetarian-friendly meal for cooler days, offering warmth without heaviness.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 141.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting Rice & Endive Soup balances the earthy sweetness of cooked rice with the subtle bitterness of curly endive. Aromatic onions, celery, and carrots form a classic soffritto base, while ripe plum tomatoes add a bright acidity. It is an ideal vegan and vegetarian-friendly meal for cooler days, offering warmth without heaviness.

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 large 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
Salt & pepper to taste

Directions

1
Rinse the uncooked rice under cold water until the water runs clear, then drain.
2
In a large pot, bring the rinsed rice to a boil in plenty of water and cook according to package instructions until tender. Drain and set aside.
3
While the rice cooks, heat the olive oil in a large soup pot or Dutch oven over medium heat.
4
Add the chopped onions, sliced celery, and cut carrots to the pot.
5
Saut the vegetables, stirring occasionally, until they are tender and the onions are translucent, about 8-10 minutes.
6
Pour in the vegetable stock and add the chopped or crushed tomatoes.
7
Stir in the chopped curly endive.
8
Bring the mixture to a gentle simmer and cook for about 15 minutes, allowing the flavors to meld and the endive to soften.
9
Stir the cooked rice into the soup.
10
Remove from heat and stir in the fresh parsley and basil.
11
Season generously with salt and pepper to taste.
12
Serve warm immediately.

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: This soup keeps well in the refrigerator for up to 3 days. The rice will absorb more liquid over time, so you may need to add a splash of water or stock when reheating to reach your desired consistency.

Variations: You can substitute the curly endive with escarole or radicchio for a similar bitter note. For a heartier texture, try using brown rice instead of white, though it will require a longer cooking time.

Tip: If using canned tomatoes, ensure they are fully crushed or blended before adding to the soup for a smoother texture. Fresh plum tomatoes provide a brighter flavor during peak season.

Keywords: rice soup, endive, italian soup, vegan, vegetarian, vegetable broth, tomato soup, winter comfort food, healthy dinner, plant based, hearty soup, seasonal vegetables, parsley, basil, gluten free, easy recipes, meal prep, dairy free, wholesome

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