Chickpea & Escarole Soup

Directions

In a 6 to 8 quart pot heat ½ cup water until 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.