Since it’s fixin’ to rain, rain, rain, it’s a perfect time for soup, soup, soup. This lovely recipe comes from a really great book, “Saved by Soup,” by Judith Barrett. Go to your local gookstore and order it. It’s a paperback, so not expensive. There’s 100 recipes in it, all are low fat, use fresh ingredients, yet are simple to make and, since it’s soup, you can play around with the seasoning, which is half the fun. I added curry powder, poultry seasoning, red pepper, garam masala. I had it both with and without the escarole. For crunch, add the escarole. For pure, rich satiny “comfort food” texture, try it without. Yum.
Lemony Chickpea and Escarole Soup
1 tsp olive oil
1 large onion, finely chopped
2-3 large garlic cloves, peeled and minced
2 cups cooked or canned (drained and rinses) chickpeas (garbanzo beans) (I used two cans)
4 cups no-fat chicken stock (1 box)
1 small head escarole, roughly chopped to yield about 6 cups
1 tablespoon fresh lemon juice, or more, to taste
Salt, pepper, seasoning
2 tb chopped fresh parsley to garnish.
Heat oil in heavy pot, cook onion and garlic, stirring, until golden. Add chickpeas and chicken stock and bring to boil. Reduce heat and simmer 15-20 minutes.
Use immersion blender to blend soup thoroughly. Add chopped escarole (or not) adjust seasoning, cook 7-10 minutes longer (until escarole is tender) Stir in lemon juice. Garnish and serve with parsley.