Escarole Squash Soup

Step 1

Rinse the escarole leaves in tepid water 3 times, drain and roughly chop them. Put oil in a large tall pot with the garlic, and the parsley, sauté on low heat until soft, remove the garlic. Add the squash and stir often.  Using a potato masher press on the squash to give a slightly creamy texture to the soup; add 1 cup of broth and keep the rest warm for later if needed.

Step 2

When the soup starts to simmer add the rice, stir and keep simmering until the rice is done, add more broth if needed. The soup should not be watery but not too dry either. Add salt and pepper to taste. Serve hot with parmesan cheese unless you are dairy-free.