Name: Escarole and Chickpea Soup with Garlic Toast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 teaspoon extra virgin olive oil; 4 cloves garlic; 4 cups vegetable broth; 2 cups canned chickpeas (rinsed and drained); 5 cups chopped escarole leaves (from 1 head); fresh cracked pepper (to taste); 1 Parmesan cheese rind (plus fresh grated Parmigiano Reggiano, for serving (optional)); 4 1 ounce small slices Sourdough bread ((or 2 large, cut in half)); olive oil spray

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

Escarole and Chickpea Soup

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

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Prep: 5

Cook: 20

Total: 25

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Yield: 4 servings

Serving Size: 1 1/2 cups

Ingredients

▢ 1 teaspoon extra virgin olive oil
▢ 4 cloves garlic
▢ 4 cups vegetable broth
▢ 2 cups canned chickpeas, rinsed and drained
▢ 5 cups chopped escarole leaves, from 1 head
▢ fresh cracked pepper, to taste
▢ 1 Parmesan cheese rind, plus fresh grated Parmigiano Reggiano, for serving (optional)
▢ 4 1 ounce small slices Sourdough bread, (or 2 large, cut in half)
▢ olive oil spray

Instructions

Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
Take the garlic halves and rub them all over the toasted bread.
To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 222 kcal, Carbohydrates: 38 g, Protein: 10.5 g, Fat: 4 g, Saturated Fat: 0.5 g, Sodium: 466 mg, Fiber: 8.5 g, Sugar: 5.5 g

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