Search
by Ingredient

Rice & Endive Soup

StarStarHalf starEmpty starEmpty star

Submitted by roxanne

YIELD

8 servings

PREP

5 min

COOK

35 min

READY

45 min

Ingredients

1 237
CUP ML RICE
uncooked
1 ½ 355
CUPS ML ONIONS
chopped
2 2
EACH EACH CELERY STALKS
sliced
2 2
SMALL SMALL CARROTS
peeled, cut into half moons
3 45
TABLESPOONS ML OLIVE OIL
3 7.1E+2
CUPS ML VEGETABLE STOCK
10 1E+1
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
rope, chopped
1 1
HEAD HEAD BELGIAN ENDIVE
curly, chopped *
½ 118
CUP ML PARSLEY LEAVES
fresh, chopped
1 ½ 23
TABLESPOONS ML BASIL
fresh, chopped

Directions

Cook the rice.

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

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 175 28% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 76% Vitamin C 47%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

    Email this recipe