Escarole Soup

Ingredients

• 1  bay leaf 
• 5 ounces endive packed coarsely chopped
• 0.5 cup less-sodium chicken broth dry white fat-free
• 6 cups less-sodium chicken broth fat-free
• 1 teaspoon thyme leaves fresh
• 3  garlic cloves minced
• 2 teaspoons olive oil 
• 1 cup onion chopped (1 medium)
• 0.5 cup rice long-grain uncooked
• 2 cups roasted boneless skinless chopped
• 0.3 teaspoon salt 

Equipment

• dutch oven

Directions

1. Heat oil in a Dutch oven over medium heat.
2. Add onion and garlic; saut 7 minutes or until tender and lightly browned.
3. Add escarole; saut 2 minutes or just until escarole wilts.
4. Add wine; cook 1 minute.
5. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Discard bay leaf before serving.