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Chick Pea Escarole Soup

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  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

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

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3151 Calories from Fat 2079

% Daily Value*

Total Fat 232 g356.4%

Saturated Fat 74.9 g374.3%

Trans Fat 0 g

Cholesterol 223.8 mg74.6%

Sodium 8068 mg336.2%

Total Carbohydrates 203 g67.8%

Dietary Fiber 45.4 g181.4%

Sugars 25.2 g

Protein 73 g146.5%

Vitamin A 254.7% Vitamin C 172.5%

Calcium 62.5% Iron 104.7%

*Based on a 2000 Calorie diet

Chick Pea Escarole Soup Recipe