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Greens: Chickpea Escarole Soup

Source of Recipe

unknown


List of Ingredients

1 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
8 cups coarse chopped escarole leaves
2 1/2 cups cooked chick peas
1/4 cup uncooked brown rice
1 cup frozen or canned corn kernels
2 tablespoons tomato paste
2 tablespoons lemon juice
1 1/2 teaspoons salt
1/4 teaspoon Tabasco sauce
black pepper


Recipe

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 (I used half veggie stock and half water), 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 Tabasco sauce and black pepper to taste. Makes 8 servings.