Chickpea and Escarole Soup

Name: Chickpea and Escarole Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1.25-1.5 lbs escarole, from 1-2 small heads or 1 large; 1 tablespoon olive oil; 1 large onion, thinly sliced; kosher salt; 6 cups cooked chickpeas, from 1 lb. of dried, see notes above; 8 cups liquid: a combination of the chickpea cooking liquid + water or vegetable stock, see notes above; 1 rind from a wedge of Parmigiano Reggiano, optional; Freshly cracked pepper to taste; Parmigiano Reggiano, optional, for serving; good, fresh crusty bread or olive oil toasted bread, for serving, optional

Instructions

Prep:10minCook:45min

Notes: Chickpeas: I highly recommend using from-scratch cooked chickpeas (or white beans) for this recipe. Here are two methods I love: Slow Cooker Stovetop Each method will leave you with about 6 cups of cooked chickpeas and at least 4 cups of cooking liquid. 8 Cups Liquid: The broth here is a combination of the chickpea cooking liquid and water. If you have 6 cups of chickpea cooking liquid, use that plus 2 cups water. You can also use vegetable stock, but I highly recommend using homemade. Parmesan rind: A parmesan rind will lend an incredible amount of flavor (and saltiness, so be careful: I've made the mistake of using two rinds, and the soup was too salty).

Updated at: Thu, 21 Nov 2024 18:05:09 GMT