This rustic soup is a celebration of simple, wholesome ingredients coming together to create something truly nourishing. The earthy depth of chickpeas pairs beautifully with the slightly bitter, crisp texture of escarole, creating a balanced flavor profile that feels both comforting and refreshing. Aromatic onions and garlic form the savory base, while a splash of lemon juice and tomato paste adds brightness and richness. Ideal for chilly evenings or as a satisfying lunch, this vegan-friendly dish requires minimal prep but delivers maximum flavor. Its a perfect example of how humble pantry staples can transform into a restaurant-quality meal that warms the soul and fills the belly without any heavy fats or complicated techniques.
Chickpea And Escarole Soup
Description
This rustic soup is a celebration of simple, wholesome ingredients coming together to create something truly nourishing. The earthy depth of chickpeas pairs beautifully with the slightly bitter, crisp texture of escarole, creating a balanced flavor profile that feels both comforting and refreshing. Aromatic onions and garlic form the savory base, while a splash of lemon juice and tomato paste adds brightness and richness. Ideal for chilly evenings or as a satisfying lunch, this vegan-friendly dish requires minimal prep but delivers maximum flavor. Its a perfect example of how humble pantry staples can transform into a restaurant-quality meal that warms the soul and fills the belly without any heavy fats or complicated techniques.Ingredients
Directions
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In a large 6 to 8-quart pot, heat 1/2 cup of water over medium heat until it begins to simmer.
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Add the chopped onion, minced garlic, thyme, and oregano to the pot.
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Cook the aromatics, stirring occasionally, until the onion becomes wilted and fragrant, about 5 minutes.
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Stir in the chopped escarole, chickpeas, uncooked brown rice, and 10 cups of water or vegetable stock.
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Cover the pot and bring the mixture to a rolling boil.
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Reduce the heat to low to maintain a gentle simmer, keep covered, and cook for 30 minutes.
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Uncover the pot and stir in the corn kernels, tomato paste, and lemon juice.
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Bring the soup back to a boil, then reduce the heat again to a simmer.
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Cover and continue to simmer for another 30 minutes, or until the rice and chickpeas are tender.
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Remove from heat and season with salt, Tabasco sauce, and black pepper to taste.
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Let the soup rest for 5 minutes before serving to allow flavors to meld.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 31.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.5mg1%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 1.4g6%
- Sugars 2.6g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
