Free Recipe Chickpea and Escarole Soup
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Chickpea and Escarole Soup Recipe
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
Chickpea and Escarole Soup Preparation
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 (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 tobasco sauce and black pepper to taste. Makes 8 servings. adapted from _The Wellness Lowfat Cookbook_ by the Editors of the Wellness Cooking School at the University of California at Berkeley: From: Thomas P Collins <tcollins@magnus.acs.ohio-state.edu>. Fatfree Digest [Volume 8 Issue 57] June 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
How Do You Cook Chickpea and Escarole Soup?
If you know another way to cook Chickpea and Escarole Soup please make a comment in the form below to help other free recipe users make the best of this free recipie.