Escarole and Chickpea Soup with Garlic Toast
User Reviews
5
8 reviews
Excellent
Escarole and Chickpea Soup with Garlic Toast
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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
- 1 teaspoon extra virgin olive oil
- 4 cloves garlic
- 4 cups vegetable broth
- 2 cups chickpeas rinsed and drained, canned
- 5 cups escarole from 1 head, chopped, leaves
- black pepper to taste, fresh cracked
- 1 Parmesan Cheese plus fresh grated Parmigiano Reggiano, for serving (optional, rind
- 4 sourdough bread or 2 large, cut in half, 1 ounce, small slices
- olive oil spray form
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
Show Details
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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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