Title: Chickpea and Escarole Soup
Categories: Soup Lowfat
Yield: 8 Servings
| 1 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 1 1/2 | ts | Minced fresh thyme (or 1/2 |
| | ts | Dried thyme) |
| 1 1/2 | ts | Minced fresh oregano (or 1/2 |
| | ts | Dried oregano) |
| 8 | c | Coarsely chopped escarole |
| | | Leaves |
| 2 1/2 | c | Cooked chickpeas (or 1 1/4 |
| | | Dried chickpeas, soaked |
| 1/4 | c | Uncooked brown rice |
| 1 | c | Frozen or canned corn |
| | | Kernels |
| 2 | tb | Tomato paste |
| 2 | | Tabelspoons lemon juice |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Tobasco sauce |
| | | Black pepper |
| | | Overnight in refrigerator) |
In a 6 to 8 quart pot heat 1/2 cup water till simmering, add onion, garlic,
thyme and oregano and cook until onion is wilted. Add escarole, chickpeas,
rice and 10 cups of water or vegetable stock, cover and bring to a boil.
Reduce heat and simmer for 30 minutes. Stir in corn, tomato paste and
lemon juice and return to a boil. Reduce heat, cover and simmer 30
minutes. Add salt and tobasco sauce and black pepper to taste.