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!
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.