ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA - Vegan

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ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA - Italian Vegan

2 tablespoons olive oil

4 garlic cloves, finely chopped

2 14 1/2-ounce cans vegetable broth

2 cups (about) water, divided

1 14 1/2-ounce can diced tomatoes in juice with Italian herbs

1/2 cup farfallini or other small pasta

2 tablespoons chopped fresh marjoram

1 15-ounce can garbanzo beans (chickpeas), drained

5 cups thinly sliced escarole (about 1 medium head)

 

 

 

Freshly grated Parmesan cheese

 

Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1

cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil

until pasta is tender but still firm to bite, stirring occasionally, about 7

minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender,

about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with

salt and pepper.

 

Ladle soup into bowls and sprinkle with Parmesan cheese.

 

Makes 4 servings.

 

Serve with: A green salad and crusty bread.

 

Bon Appétit, February 2004

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