Rice & Endive Soup

This is the kind of simple Italian vegetable soup that has been keeping cold evenings honest for generations. Ten ripe Roma tomatoes, a full head of curly endive, and a cup of rice go into a pot with sauteed onion, celery, and carrot, simmered low in vegetable stock until everything melds together.

Endive is the ingredient that sets this apart from standard minestrone. It wilts into the broth without disappearing, adding a subtle bitterness that balances the sweetness of the carrots and tomatoes. Stir in fresh parsley and basil at the end, not before, so the herbs stay bright.