Chickpea & escarole soup

Yield: 8 Servings

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


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.

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