Chickpea and escarole soup

8 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
1 tablespoon Minced garlic
1½ teaspoon Minced fresh thyme (or 1/2
teaspoon Dried thyme)
1½ teaspoon Minced fresh oregano (or 1/2
teaspoon Dried oregano)
8 cups Coarsely chopped escarole
Leaves
2½ cup Cooked chickpeas (or 1 1/4
Dried chickpeas, soaked
¼ cup Uncooked brown rice
1 cup Frozen or canned corn
Kernels
2 tablespoons Tomato paste
2 Tabelspoons lemon juice
1½ teaspoon Salt
¼ teaspoon Tobasco sauce
Black pepper
Overnight in refrigerator)

Directions

In a 6 to 8 quart pot heat ½ cup water till simmering, add onion, garlic, thyme and oregano and cook until onion is wilted. Add escarole, chickpeas, rice and 10 cups of water (I used half veggie stock and half water), cover and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in corn, tomato paste and lemon juice and return to a boil. Reduce heat, cover and simmer 30 minutes. Add salt and tobasco sauce and black pepper to taste. Makes 8 servings.

adapted from _The Wellness Lowfat Cookbook_ by the Editors of the Wellness Cooking School at the University of California at Berkeley: From: Thomas P Collins <tcollins@...>. Fatfree Digest [Volume 8 Issue 57] June 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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