Chickpea and Escarole Soup
Ingredients
The soup
-
1.25–1.5
lbs
escarole
-
1
tablespoon
olive oil
-
1
large
onion
-
6
cups
cooked chickpeas
-
8
cups
liquid (chickpea cooking liquid + water or vegetable stock)
-
1
piece
parmesan rind (optional)
-
to taste
freshly cracked pepper
For serving
-
to taste
Parmigiano Reggiano (optional)
-
as needed
crusty bread or olive oil toasted bread (optional)
Instructions
- Chop the escarole and soak it in cold water.
- In a large pot, heat olive oil and add sliced onion with a pinch of salt. Cover and cook on low heat until translucent.
- Add the escarole, allowing it to wilt for about a minute.
- Stir in the cooked chickpeas and their cooking liquid, along with additional water and the parmesan rind if using.
- Simmer the mixture for 25-30 minutes until seasoned.
- Toast slices of bread in olive oil until golden.
- Serve the soup in bowls with toasted bread, cracked pepper, and shaved parmesan if desired.
Nutrition Facts (estimated)
Servings
8-12
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
300mg
Cholesterol
5mg
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