Chickpea & Escarole Soup
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 Leave...
Ingredients
- 1cup chopped onion
- 1tbsp minced garlic
- 11/2 ts minced fresh thyme (or 1/2
- 1cup frozen or canned corn
- 2tabelspoons lemon juice
- 11/2 ts salt
- 1/4tsp tobasco sauce
Directions
- 1
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 oreg
- 2
Add escarole, chickpeas, rice and 10 cups of water (I used half veggie stock and half water), cover and bring to a boil
- 3
Reduce heat and simmer for 30 minutes
- 4
Stir in corn, tomato paste and lemon juice and return to a boil
- 5
Reduce heat, cover and simmer 30 minutes
- 6
Add salt and tobasco sauce and black pepper to taste
- 7
Makes 8 servings
- 8
adapted from _The Wellness Lowfat Cookbook_ by the Editors of the Wellness Cooking School at the University of California at Berkeley: From: