Escarole and Chickpea Soup with Garlic Toast

Name: Escarole and Chickpea Soup with Garlic Toast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 teaspoon extra virgin olive oil; 4 cloves garlic; 4 cups vegetable broth; 2 cups canned chickpeas; 5 cups chopped escarole leaves; Fresh cracked pepper; 1 parmesan cheese rind; 4 1 ounce small slices Sourdough bread; Olive oil spray

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
222 kcal
Course
Soup, Lunch, Dinner
Cuisine
Italian

Escarole and Chickpea Soup with Garlic Toast

Iris Warren

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If you're looking for a healthy and filling vegetarian soup that's quick, cheap and easy, this Escarole and Chickpea Soup is it.

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Ingredients

Servings

1 teaspoon extra virgin olive oil
4 cloves garlic
4 cups vegetable broth
2 cups canned chickpeas (rinsed and drained)
5 cups chopped escarole leaves (from 1 head)
Fresh cracked pepper (to taste)
1 parmesan cheese rind (plus fresh grated Parmigiano Reggiano, for serving (optional))
4 1 ounce small slices Sourdough bread ((or 2 large, cut in half))
Olive oil spray

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Instructions

Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
Take the garlic halves and rub them all over the toasted bread.
To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.

Nutrition Information

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Serving 11/2 cups Calories 222kcal (11%) Carbohydrates 38g (13%) Protein 10.5g (21%) Fat 4g (6%) Saturated Fat 0.5g (3%) Sodium 466mg (19%) Fiber 8.5g (34%) Sugar 5.5g (11%)