Escarole and Chickpea Soup with Garlic Toast
For those in search of a nutritious and satisfying vegetarian soup that can be prepared in no time and on a budget, look no further than this delightful Escarole and Chickpea Soup.
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Ingredients
- 1 teaspoon extra virgin olive oil
- 5 cups chopped escarole leaves
- fresh cracked pepper
- 1 Parmesan cheese rind
- 4 1 ounce slices Sourdough bread
- olive oil spray
- 4 cups vegetable broth
- 2 cups canned chickpeas
- 4 cloves garlic
Instructions
- 1
Crush 3 of the garlic cloves using the flat side of a knife. Halve the remaining clove.
- 2
Place a medium-sized pot or Dutch Oven over medium heat; once it reaches the desired temperature, pour in the oil.
- 3
Introduce the 3 crushed garlic cloves to the pot and sauté them until they turn golden brown, which should take about 2 minutes.
- 4
Incorporate the broth, Parmesan rind, and chickpeas into the pot and bring the mixture to a boil. After boiling, add the escarole and simmer until it has wilted, approximately 15 minutes.
- 5
In the meantime, lightly spray the bread with olive oil and position it in the broiler or toaster until it achieves a golden brown color.
- 6
Take the halved garlic and rub it generously over the surface of the toasted bread.
- 7
For serving, remove the garlic and cheese rind from the soup. Pour the soup into 4 bowls and finish with a sprinkle of freshly grated Parmesan. Accompany with the garlic toast.