Rice and Endive Soup

45 minutes Prep: 5 minutes Cook: 35 minutes

212 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	rice	uncooked
1 1/2	cups	onions	chopped
2	each	celery stalks	sliced
2	small	carrots	peeled, cut into half moons
3	tablespoons	olive oil
3	cups	vegetable stock
10	each	italian plum (roma) tomatoes	rope, chopped
1	head	endive	curly, chopped
1/2	cup	parsley leaves	fresh, chopped
1 1/2	tablespoons	basil	fresh, chopped
1	x	salt and black pepper

Directions

Cook the rice.

Meanwhile, sauté the onions, celery and carrots in the olive oil till tender.

Add the stock and tomatoes and endive.

Simer for about 15 minutes.

Stir in the cooked rice.

Add parsley and basil. Season with salt and pepper to taste.

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Nutrition Facts

Serving Size 332g

Amount per Serving

Calories 212 29% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 422mg	18%
Total Carbohydrate 33.0g	11%
Dietary Fiber 3.0g	13%
Sugars 6.0g
Protein 5.0g	11%

Vitamin A	106%		Vitamin C	48%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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