Escarole and Chickpea Soup with Garlic Toast

If you’re looking for a healthy and filling vegetarian soup that’s quick, cheap and easy, this Escarole and Chickpea Soup is it.

You’ve been asking me for new soup recipes, so I am delivering! Italian Escarole and Chickpea Soup with Garlic Toast is easy, comforting and healthy, with only 7 ingredients, not counting salt and pepper, and ready in under 20 minutes. My favorite part is the sourdough toast that I rub with a raw garlic clove – something my dad always used to do, which reminds me of him. This soup is also budget-friendly as it uses one of my favorite pantry staples – chickpeas, which are so healthy and high in fiber. More chickpea recipes that you could try are Harissa Shrimp and Chickpeas and Chickpea Tomato Soup.

What is escarole?

Escarole is a leafy green vegetable and member of the chicory family. It’s popular in Italian cuisine and can be served either raw or cooked. At the grocery store, escarole can be easy to miss as it looks a lot like lettuce. It’s usually located near the heads of lettuce and bunches of kale. If you can’t find it, any leafy green vegetable will work.

Parmesan cheese rind adds great flavor in soup

Here’s a tip: Save those Parmesan or Romano cheese rinds in the freezer, they give soup a deeper savory flavor to make tasty soups. Let the rind simmer in the soup pot and toss it before serving. If you don’t have one, no worries. You can still make this escarole and chickpea soup without it and just add a little Parmesan to your soup before serving.

Variations:

Swap the chickpeas for white beans.
Swap the escarole for any leafy green such as baby spinach or chard.
Omit the toast to make it gluten-free

More Soup Recipes You’ll Love:

Escarole and Chickpea Soup with Garlic Toast

222 Cals
10.5 Protein
38 Carbs
4 Fats

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

This Escarole and Chickpea Soup will satisfy your cravings for a filling, healthy, and delicious vegetarian soup.

1 Take one teaspoon Extra virgin olive oils
4 Cloves Garlic
4 Cups vegetable broth
2 Cups Cans of chickpeas, Rinsed and drained
5 Cups Chop escarole leaves, Starting at 1 head
Freshly cracked pepper, To taste
1 Parmesan cheese rind, Optional: Fresh grated Parmigiano Reggiano to serve (optional).
4 1 ounce small slices of Sourdough bread, (or 2 larges, cut in two)
Olive oil spray

Use a knife to smash 3 garlic cloves. The 4th clove can be cut in half.
Heat oil in a Dutch Oven, medium pot, or Dutch Pot on medium heat. When the oil is hot, add the oil.
Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
Bring to boil the broth, Parmesanrind and chickpeas. Add the escarole to the boiling water and cook for about 15 minutes.
In the meantime, brush the bread with olive oil. Place in the oven or toaster until it turns golden brown.
Take the garlic halves and rub them on the toasted bread.
Discard the cheese rind and garlic before serving. Divide the mixture into four bowls and top with freshly grated Parmesan. Garnish with garlic bread

Serving: 11/2 cup, Calories: 222kcal, Carbohydrates: 38g, Protein: 10.5g, Fat: 4g, Saturated Fat 0.5g, Sodium: 466mg, Fiber: 8.5g, Sugar: 5.5g

Source: Skinny Taste