chickpea and escarole soup

[Guest guest]

* Exported from MasterCook *

 

Chickpea and Escarole Soup

 

Recipe By :Thomas Collins 1994

Serving Size : 8 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

water -- as needed

1 cup chopped onion

1 Tablespoon minced garlic

1 1/2 teaspoons minced fresh thyme

1 1/2 teaspoons minced fresh oregano

8 cups coarsely chopped escarole leaves

2 1/2 cups cooked chickpeas

1/4 cup uncooked brown rice

1 cup frozen or canned corn kernels

2 tablespoons tomato paste

2 tablespoons lemon juice

1 1/2 teaspoons salt

1/4 teaspoon tabasco sauce

black pepper

 

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 -T.C.), 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 tabasco sauce and black pepper to taste. Makes 8

servings.

 

 

 

 

Source:

" Adapted from Wellness Lowfat Cookbook by Wellness Cooking School, UC

Berkeley "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 98 Calories; 1g Fat (12.3% calories from

fat); 5g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 437mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat.

 

NOTES : REVIEW: 17 Jun 94 by Thomas P Collins: I made this recipe with fresh

thyme and Greek oregano from my herb garden and it was truly delicious. It's

adapted from _The Wellness Lowfat Cookbook_ by the Editors of the Wellness

Cooking School at the University of California at Berkeley

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0