Chickpea and escarole soup
Soups Low Fat
Last updated 10/4/2011 7:53:19 PM. Recipe ID 13497. Report a problem with this recipe.
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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
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
2 tb Tomato paste
2 Tabelspoons lemon juice
1 1/2 ts Salt
1/4 ts Tobasco sauce
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.
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