Escarole Garlic Soup With Chickpeas this is a Wow soup recipe I serve often

[Guest guest]

This is a very impressive soup, not hard to make

either.

 

Mark

 

Escarole Garlic Soup With Chickpeas

 

1 bunch escarole

1/4 c. olive oil

5 to 6 med. garlic cloves, finely minced

1 med. onion, sliced

2 qts. vegetable broth

2 cups cooked rice

2 sprigs fresh parsley,cilantro or watercress,chopped

1 16 oz. can chickpeas, drained

Black pepper, fresh ground

Parmesan cheese, grated

 

Rinse and drain escarole; remove sand. Cut leaves

crosswise into long thin pieces. Heat oil in 4 quart

saucepan. Saute escarole, garlic and onions 5

minutes. Stir occasionally. Add 1/2 cup broth;

cover, reduce heat (low) and simmer 25 minutes. (If

liquid is absorbed too quickly, add more broth to

avoid burning.) Add remaining broth, parsley,

chickpeas and pepper to taste. Cover, simmer 10

minutes longer.

Serve, place 1/2 cup rice into each serving bowl, pour

soup over rice and sprinkle with Parmesan cheese.

Serves 4.

 

 

 

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