This comforting Chickpea & Escarole Soup is the ultimate cozy meal for chilly evenings. It combines the earthy depth of cooked chickpeas with the mild, slightly bitter sweetness of escarole leaves. The broth is built on a simple aromatic base of onion, garlic, thyme, and oregano, creating a fragrant and warming foundation. Brown rice and corn add heartiness and texture, making this a completely satisfying one-pot meal. It is light enough to feel healthy yet robust enough to stand alone as dinner. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. It is a simple, wholesome dish that highlights fresh vegetables and plant-based protein.
Chickpea & Escarole Soup
Description
This comforting Chickpea & Escarole Soup is the ultimate cozy meal for chilly evenings. It combines the earthy depth of cooked chickpeas with the mild, slightly bitter sweetness of escarole leaves. The broth is built on a simple aromatic base of onion, garlic, thyme, and oregano, creating a fragrant and warming foundation. Brown rice and corn add heartiness and texture, making this a completely satisfying one-pot meal. It is light enough to feel healthy yet robust enough to stand alone as dinner. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. It is a simple, wholesome dish that highlights fresh vegetables and plant-based protein.Ingredients
Directions
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In a large 6 to 8-quart pot, heat 1/2 cup of water over medium heat until simmering.
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Add the chopped onion, minced garlic, 1 1/2 teaspoons dried thyme, and 1 1/2 teaspoons minced fresh oregano (or 1/2 teaspoon dried oregano).
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Cook the aromatics, stirring frequently, until the onion becomes soft and wilted, about 5 minutes.
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Add the coarsely chopped escarole leaves, 2 1/2 cups cooked chickpeas, 1/4 cup uncooked brown rice, 1 cup frozen or canned corn kernels, and 10 cups water or vegetable stock.
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Cover the pot and bring the mixture to a boil.
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Reduce the heat to low to maintain a gentle simmer, cover, and cook for 30 minutes.
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Stir in 2 tablespoons tomato paste and 2 tablespoons lemon juice.
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Return the soup to a boil, then reduce the heat again, cover, and simmer for an additional 30 minutes until the rice is tender.
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Season with 1 1/2 teaspoons salt, 1/4 teaspoon Tabasco sauce, and freshly ground black pepper to taste.
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Serve hot, or refrigerate overnight for deeper flavor before reheating.
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.
