• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chickpea and Escarole Soup

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 1 c Chopped onion
  • 1 tb Minced garlic
  • 1 1/2 ts Minced fresh thyme (or 1/2
  • ts Dried thyme)
  • 1 1/2 ts Minced fresh oregano (or 1/2
  • ts Dried oregano)
  • 8 c Coarsely chopped escarole
  • Leaves
  • 2 1/2 c Cooked chickpeas (or 1 1/4
  • Dried chickpeas, soaked
  • -
  • 1/4 c Uncooked brown rice
  • 1 c Frozen or canned corn
  • Kernels
  • 2 tb Tomato paste
  • 2 Tabelspoons lemon juice
  • 1 1/2 ts Salt
  • 1/4 ts Tobasco sauce
  • Black pepper
  • Overnight in refrigerator)


In a 6 to 8 quart pot heat 1/2 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:

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?