3/4 cup white rice
1 1/2 cups water (see procedure)
2 Tbs olive oil
1 cup diced onion
1 cup peeled, thinly sliced carrot
1 large clove garlic, minced
1 Tbs chopped fresh thyme(optional)
1-pound chopped escarole
one 15-ounce can diced tomatoes ("no salt added" if possible)
5-6 cups low sodium vegetable broth (see hints below)
Add 3/4 cup medium grain white rice to a small pot and add 1 1/2 cups of water and let that gently simmer along with a lid on top. (or according to directions for your particular rice)
Keep your eye on the rice and turn the heat off once all the water has been absorbed.
Next, add a splash of olive oil to a heavy bottomed soup pot on medium to medium high heat and saute about 1 cup of diced onion and about 1 cup of thinly sliced peeled carrots.
Once the onion is translucent add 1 large minced clove of garlic and 1 optional Tbs of fresh chopped thyme and let that cook along for a minute.
Then add a couple of handfuls of chopped escarole at at time....letting it wilt down as you go....gradually adding the whole 1-pound bag of chopped escarole and you can add a little more olive oil if you think it needs it.
Next, add one 15-ounce can of diced tomatoes to the soup pot and then add enough vegetable broth (5 - 6 cups) to give it a nice thin soup consistency.
Let that simmer along for 5 - 6 minutes and then serve it up in individual bowls over the top of scoops of cooked rice.
Use 4 cups vegetable broth and add 1 - 2 cups water instead of opening 2 containers of broth.
Or use unsalted chicken broth for a non-vegetarian version.