Instructions: Separate the escarole leaves and wash thorougly, discarding all wilted parts. Cut into diagonal ribbons, about 1/8- to 1/4-inch wide.

In a large saucepan, saute onions in butter over medium heat until they are browned. Add the escarole ribbons and a little salt, and saute for a minute or two, stirring occasionally to coat the greens with butter.

Add 1/2 cup stock, cover, and reduce heat. Simmer until tender, about 20 to 30 minutes. Add the rest of the stock, bring to a boil, stir in the rice, then cover. Reduce the heat to low and cook for about 15 to 20 minutes - the rice should not be mushy.

Remove from heat, stir in the Parmesan cheese, and adjust for seasoning. Ladle into soup bowls and serve immediately.

Comments: This Italian soup is easy, filling, and tasty; serve hot as a first course to 4 people.

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