1 bunch escarole
1 garlic clove, minced
1/2 c. olive oil
1 tbsp. tomato paste
2 1/2 qt. stock or hot water
2 tsp. salt
1/4 c. rice
Grated Parmesan cheese

Break escarole apart and wash thoroughly. Shake dry and chop fine. Saute garlic in oil in large pot. When garlic is golden, add tomato paste. Stir and cook until blended. Add escarole and cook 2-3 minutes until wilted. Raise heat; add salt and rice and bring to a boil. Lower heat and cook gently, stirring occasionally, about 12-14 minutes or until rice is done. Serve with a sprinkling of Parmesan.

NOTE: You can add a couple of chicken bouillon cubes for flavor. You can use less rice for a thinner soup base.