Chickpea And Escarole Soup
|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.