Chickpea and Escarole Soup

70 minutes Prep: 10 minutes Cook: 60 minutes

140 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	onion	chopped
1	tablespoon	garlic	minced
1 1/2	teaspoons	thyme
1 1/2	teaspoons	oregano	fresh, minced
8	cups	escarole	coarsely chopped
2 1/2	cups	chickpeas (garbanzo beans)	dried, soaked
1/4	cup	rice	brown, uncooked
1	cup	corn	canned, or frozen
2	tablespoons	tomato paste
2	tablespoons	lemon juice
1 1/2	teaspoons	salt
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1	x	black pepper

Directions

In a 6 to 8 quart pot heat 1/2 cup water till simmering, add onion, garlic, thyme and oregano and cook until onion is wilted.

Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil.

Reduce heat and simmer for 30 minutes.

Stir in corn, tomato paste and lemon juice and return to a boil.

Reduce heat, cover and simmer 30 minutes.

Add salt and tobasco sauce and black pepper to taste.

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Nutrition Facts

Serving Size 130g

Amount per Serving

Calories 140 8% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 675mg	28%
Total Carbohydrate 29.0g	10%
Dietary Fiber 5.0g	18%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	3%		Vitamin C	14%
Calcium	4%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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