Title: Chickpea and escarole soup
 Categories: Soups, Low-fat
      Yield: 8 Servings
 
      1 c  Chopped onion
      1 tb Minced garlic
  1 1/2 ts Minced fresh thyme (or 1/2
        ts Dried thyme)
  1 1/2 ts Minced fresh oregano (or 1/2
        ts Dried oregano)
      8 c  Coarsely chopped escarole
           Leaves
  2 1/2 c  Cooked chickpeas (or 1 1/4
           Dried chickpeas, soaked
           -
    1/4 c  Uncooked brown rice
      1 c  Frozen or canned corn
           Kernels
      2 tb Tomato paste
      2    Tabelspoons lemon juice
  1 1/2 ts Salt
    1/4 ts Tobasco sauce
           Black pepper
           Overnight in refrigerator)
 
  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.