Remove any discolored or damaged outer leaves from the escarole. Wash the escarole thoroughly. The best way to do this is soak the leaves in a large bowl of water for several minutes and then gently remove them without disrupting any sand or dirt that may have settled in the bottom of the bowl.
Cut the escarole leaves crosswise into ¾-inch thick ribbons.
Heat the oil in a large saucepan set over medium heat. Add the shallots and celery and cook, stirring often, until the shallots are translucent, about 2 minutes. Add the salt and rice and stir to coat with oil.
Add the escarole and cook for about 5 minutes, stirring often, until it wilts.
Add the broth and bring to a simmer, then lower the heat and cook covered, until the rice is tender, about 35 minutes.
Stir in the black pepper.
Taste and adjust the seasonings, adding more salt and pepper if necessary.
Recipe Notes
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
{38 Power Foods} Escarole and Brown Rice Soup
Amount Per Serving (1 cup)
Calories 144Calories from Fat 30
% Daily Value*
Fat 3.3g5%
Carbohydrates 22.6g8%
Fiber 3.5g14%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.