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