Chickpea & Escarole Soup
Yield
8 servingsPrep
10 minCook
60 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 ½ | teaspoons |
thyme
|
*
|
| 1 ½ | teaspoons |
oregano
fresh, minced |
|
| 8 | cups |
escarole
coarsely chopped |
* |
| 2 ½ | cups |
chickpeas (garbanzo beans)
dried, soaked |
|
| ¼ | cup |
rice
brown, uncooked |
|
| 1 | cup |
corn
canned, or frozen |
|
| 2 | tablespoons |
tomato paste
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 7.5 | ml |
thyme
|
*
|
| 7.5 | ml |
oregano
fresh, minced |
|
| 1.9 | l |
escarole
coarsely chopped |
* |
| 591 | ml |
chickpeas (garbanzo beans)
dried, soaked |
|
| 59 | ml |
rice
brown, uncooked |
|
| 237 | ml |
corn
canned, or frozen |
|
| 3E+1 | ml |
tomato paste
|
|
| 3E+1 | ml |
lemon juice
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1 | x |
black pepper
|
*
|
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.
