Chickpea & Escarole Soup

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Servings: 8 Difficulty: Intermediate
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A hearty, rustic vegan soup combining earthy chickpeas with bitter greens and lemony brightness
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This comforting Chickpea & Escarole Soup is a perfect weeknight dinner that balances earthy, protein-rich chickpeas with the distinct, slightly bitter bite of escarole. The addition of brown rice makes it a complete, filling meal, while tomato paste and lemon juice add a vibrant acidity that cuts through the richness. Simmered with aromatic garlic, onion, and fresh herbs, this soup develops a deep, savory flavor profile. It’s ideal for chilly evenings or meal prep, as the flavors meld beautifully over time. Simple to prepare with pantry staples, this dish offers a wholesome, home-cooked experience without compromising on taste or nutrition.

Chickpea & Escarole Soup recipe image
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Chickpea & Escarole Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 15.7

Description

This comforting Chickpea & Escarole Soup is a perfect weeknight dinner that balances earthy, protein-rich chickpeas with the distinct, slightly bitter bite of escarole. The addition of brown rice makes it a complete, filling meal, while tomato paste and lemon juice add a vibrant acidity that cuts through the richness. Simmered with aromatic garlic, onion, and fresh herbs, this soup develops a deep, savory flavor profile. It&# 226;ÂÂs ideal for chilly evenings or meal prep, as the flavors meld beautifully over time. Simple to prepare with pantry staples, this dish offers a wholesome, home-cooked experience without compromising on taste or nutrition.

Ingredients

Directions

  1. Heat 1/2 cup water in a large 6 to 8 quart pot over medium heat until simmering.
  2. Add the chopped onion, minced garlic, 1 1/2 teaspoons dried thyme (or 1 tablespoon fresh), and 1 1/2 teaspoons minced fresh oregano (or 1/2 teaspoon dried). Cook, stirring occasionally, until the onion is wilted and translucent.
  3. Add the coarsely chopped escarole, 2 1/2 cups cooked chickpeas, 1/4 cup uncooked brown rice, and 10 cups of liquid (a mix of water and vegetable stock works well).
  4. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 30 minutes to allow the rice to begin cooking and flavors to meld.
  5. Stir in 1 cup frozen or canned corn kernels, 2 tablespoons tomato paste, and 2 tablespoons lemon juice.
  6. Return the soup to a boil, then reduce heat again. Cover and simmer for an additional 30 minutes, or until the rice is tender and the soup has thickened slightly.
  7. Season with 1 1/2 teaspoons salt, 1/4 teaspoon Tabasco sauce, and freshly ground black pepper to taste. Adjust seasoning as needed before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 15.7kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.7g3%
Sugars 1.3g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chickpea, escarole, soup, vegan, healthy, comfort food, one pot, meal prep, winter, budget friendly, plant based, rice, corn, garlic, onion, thyme, oregano, simmered, hearty, rustic
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