Free Recipe Chickpea and Escarole Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chickpea and Escarole Soup Recipe
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
Leaves
2-1/2 c Cooked chickpeas (or 1 1/4
Dried chickpeas, soaked
Chickpea and Escarole Soup Preparation
1/4 c Uncooked brown rice 1 c Frozen or canned corn Kernels 2 tb Tomato paste 2 Tabelspoons lemon juice 1 1/2 ts Salt 1/4 ts Tobasco sauce Black pepper 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 (I used half veggie stock and half water), 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. Makes 8 servings. adapted from _The Wellness Lowfat Cookbook_ by the Editors of the Wellness Cooking School at the University of California at Berkeley: From: Thomas P Collins <tcollins@magnus.acs.ohio-state.edu>. Fatfree Digest [Volume 8 Issue 57] June 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Cooking Temperature:
Recipe Serves: 8
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