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Chick Pea Escarole Soup

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Ingredients
  Salt pork 8 Ounce
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), chopped
  Canned italian peeled tomatoes 14 Ounce, drained, chopped (1 Can)
  Canned chickpeas 16 Ounce, drained, rinsed (1 Can)
  Chicken stock/Reduced-sodium canned broth 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Escarole 1 Pound, coarsely chopped (1 Head)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

1. Cook salt pork in a medium saucepan of boiling water 10 minutes to remove salt; drain. Cut into 1/4-inch dice.
2. In a large saucepan, heat olive oil over medium heat. Add salt pork and onion and cook 2 to 3 minutes, or until onion is softened. Add garlic and cook 1 minute longer.
3. Add tomatoes, chick-peas, stock, water, escarole, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook uncovered until escarole is tender, 20 to 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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