Escarole Soup
This hearty escarole soup is bursting with chickpeas, tender pasta, and garlicky flavor. Easy to make and perfect for dinner with a crusty piece of bread!
Servings: 6
Calories: 184kcal
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- ¾ cup ditalini pasta
- ¼ teaspoon red pepper flakes, or to taste
- 1 pound chopped escarole (about 5 cups)
- 1 tablespoon lemon juice
Instructions
- Coat the bottom of a large pot with the olive oil and place it over medium heat.
- Give the oil a minute to heat up, then add the garlic.
- Cook the garlic, stirring frequently, for about 1 minute, until it becomes very fragrant. Be careful to avoid burning the garlic.
- Stir in the broth, chickpeas, pasta, and red pepper flakes. Raise the heat and bring the broth to a boil.
- Lower the heat and let the broth simmer for about 5 minutes, stirring occasionally, then stir in the escarole.
- Raise the heat and bring the broth back up to a boil. Lower the heat and let it simmer for about 5 minutes, stirring occasionally, until the pasta is tender and the escarole is wilted.
- Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 184kcal | Carbohydrates: 26.9g | Protein: 5.9g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 817mg | Potassium: 392mg | Fiber: 5.8g | Sugar: 4.4g | Calcium: 68mg | Iron: 2mg