astray recipes: Chickpea & escarole soup

Categories: Soups; Low-fat
Yield: 8 Servings

Measure	Ingredient
1 cup	Chopped onion
1 tablespoon	Minced garlic
1½ teaspoon	Minced fresh thyme (or 1/2
teaspoon	Dried thyme)
1½ teaspoon	Minced fresh oregano (or 1/2
teaspoon	Dried oregano)
8 cups	Coarsely chopped escarole
	Leaves
2½ cup	Cooked chickpeas (or 1 1/4
	Dried chickpeas, soaked
¼ cup	Uncooked brown rice
1 cup	Frozen or canned corn
	Kernels
2 tablespoons	Tomato paste
2	Tabelspoons lemon juice
1½ teaspoon	Salt
¼ teaspoon	Tobasco sauce
	Black pepper
	Overnight in refrigerator)

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In a 6 to 8 quart pot heat ½ 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.

chickpea & escarole soup