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Chickpea And Escarole Soup

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  Olive oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Minced fresh thyme/1/2 teaspoon dried thyme, crumbled 1 1⁄2 Teaspoon
  Minced fresh oregano/1/2 teaspoon dried oregano, crumbled 1 1⁄2 Teaspoon
  Chopped escarole leaves 8 Cup (128 tbs)
  Cooked chickpeas 2 1⁄2 Cup (40 tbs) (1 1/4 Cups Dried)
  Long grain white rice 1⁄4 Cup (4 tbs)
  Frozen corn kernels 1 Cup (16 tbs) (Or Canned)
  Tomato paste 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
  Black pepper To Taste

1. In a 6- to 8-quart pot, heat the oil over medium heat. Stir in the onion, garlic, thyme and oregano, and saute 3 to 5 minutes, or until the onion is wilted. Add the escarole, chickpeas and rice, and stir to coat lightly with oil. Add 10 cups of water, cover the pot and bring to a boil. Reduce the heat and simmer, covered, 30 minutes.
2. Stir in the corn, tomato paste and lemon juice. Return the soup to a boil, then cover the pan, reduce the heat and simmer 50 minutes.
3. Add the salt and hot pepper sauce, and pepper to taste.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1777 Calories from Fat 414

% Daily Value*

Total Fat 48 g73.3%

Saturated Fat 6.7 g33.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4377.8 mg182.4%

Total Carbohydrates 287 g95.7%

Dietary Fiber 101.4 g405.5%

Sugars 41.4 g

Protein 74 g148.6%

Vitamin A 861% Vitamin C 300.4%

Calcium 133.6% Iron 178.6%

*Based on a 2000 Calorie diet

Chickpea And Escarole Soup Recipe