Rice soup with endive

For 4 people:
150 grams of rice
1 medium head of endive and green
1 onion
1 small carrot
1.5 lt vegetable stock
nutritional yeast (a handful)
salt and pepper
extra virgin olive oil

Clean the endive eliminating damaged outer leaves, then wash and cut into thin slices.
Peel the onion and peel the carrot then finely chop them.
Put into a casserole a little olive oil and add the endive, onion and carrot, add a pinch of salt and freshly ground pepper and simmer for 10 minutes, stirring with a wooden spoon.
Meanwhile boil the broth.
Then add the rice to the onion and let it add flavour to a moment.
Then add the broth and continue cooking for another 15 minutes.
Sprinkle with a handful of nutritional yeast and serve hot.