Spinach or escarole soup with rice from Essentials of Classic Italian Cooking (page 91) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute escarole for spinach.

  • patioweather on June 10, 2025

    This may as well be called butter soup, and I'm not complaining! I'm not a huge escarole fan but regularly get it in my CSA, so this is a good use for it.

  • ashallen on June 21, 2021

    I had more escarole than I knew what to do with, but thanks to rmardel's note, I made this very good and easy soup. Besides the escarole, it uses ingredients I generally have on hand. Very comforting flavors and a thick texture which got thicker as it sat and the rice absorbed more stock. You can really taste the stock since the soup is so simple - I used a strong homemade chicken stock and that worked well. Bitter flavors aren't my favorite and I was concerned the bitterness in the raw escarole would carry into the soup, but they totally mellowed with cooking. Used jasmine rice instead of Arborio and that seemed to work fine. Leftovers froze quite well for a starchy soup.

  • rmardel on June 19, 2021

    This is a household favorite. I always make it with escarole, as in the original Classic Italian Cookbook.

  • kakmullen on March 24, 2020

    It is easy and delicious.

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