Chickpea & Escarole Soup
Submitted by jakelley
A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
70 minThis is the soup that Italian grandmothers have been making for generations, and for good reason.
Bitter escarole wilts into a fragrant broth loaded with hearty chickpeas, brown rice, and sweet corn.
Tomato paste and a squeeze of lemon juice add depth and brightness, while a dash of hot sauce at the end lets you dial up the heat to your liking.
It makes a big batch, so expect leftovers that taste even better the next day.
Chef Tips
- Soak your dried chickpeas overnight for the best texture. Canned chickpeas work in a pinch, but dried beans hold their shape and absorb more flavor from the broth.
- Escarole can be sandy. Wash it in several changes of cold water before chopping.
- The soup thickens as it sits because the rice absorbs liquid. Add a splash of water or broth when reheating.
Ingredients
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.
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