Lentil Soup with Rice and Chicory

Name: Lentil Soup with Rice and Chicory
Yield: 4–5 Servings
Cuisine: Italian
Ingredients: 5 cups spring or filtered water; 2 tablespoons white miso; 3–4 sprigs fresh flat-leaf parsley, coarsely chopped; Extra virgin olive oil; Sea salt; 1 small head chicory, rinsed very well (you may also use escarole); 1 small head chicory, rinsed very well (you may also use escarole); 1 cup canned, crushed tomatoes; Generous pinch crushed red chili flakes; 1 small yellow onion, diced; 2 cloves fresh garlic, peeled, left whole; 5 cups spring or filtered water; ½ cup short grain brown rice, rinsed well; 1 cup green or brown lentils, rinsed well; 1 cup green or brown lentils, rinsed well

Preparation info

4–5
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This hearty soup or “minestra” has its roots in Rome and is a home-style soup, designed for a simple lunch or dinner. Loaded with heart healthy lentils and rounded out with liver-supporting, delicately bitter chicory, this soup is a dream in a bowl.

Ingredients

1 small head chicory, rinsed very well (you may also use escarole)
Sea salt
Extra virgin olive oil
2

Europe
Italy
Rome
Lunch
Dinner
Soup
Mediterranean
Vegan
Gluten-free

Method

Bring a medium-size pot of water to the boil with a generous pinch of salt. Cook chicory for 2–3 minutes. Drain well and squeeze any water from the chicory when it’s cool enough to handle. Chop finely and set aside.

In a medium soup pot, place about 2 tablespoons olive oil and whole garlic cloves over medium heat. Let the garlic sweat for 1–2 minutes. Remove from the pan and discard. St