Chickpea and Escarole Soup

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Time to Prepare this Recipe 100 minutes Prep: 20 minutes Cook: 80 minutes
Calories Per Serving and Nutrition Information 140 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

1 cup onion chopped
1 tablespoon garlic minced
1 1/2 teaspoons thyme minced fresh
1 1/2 teaspoons oregano minced fresh
8 cups escarole coarsely chopped
2 1/2 cups chickpeas (garbanzo beans) cooked
1/4 cup rice brown, uncooked
1 cup corn kernels, canned frozen or canned
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 (I used half veggie stock and half water), 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 131g
Amount per Serving
Calories 140 7% of calories from fat
% Daily Value*
Total Fat 1.0g2%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 733mg31%
Total Carbohydrate 29.0g10%
 Dietary Fiber 4.0g18%
 Sugars 2.0g
Protein 5.0g10%
Vitamin A 2%  Vitamin C 12%
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.

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