Escarole Soup with Garbanzo Beans and Pasta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve with: A green salad and crusty bread. Ingredients:
2 tablespoons olive oil |
4 garlic cloves, finely chopped |
2 14 1/2-ounce cans vegetable broth |
2 cups (about) water, divided |
1 14 1/2-ounce can diced tomatoes in juice with italian herbs |
1/2 cup farfallini or other small pasta |
2 tablespoons chopped fresh marjoram |
1 15-ounce can garbanzo beans (chickpeas), drained |
5 cups thinly sliced escarole (about 1 medium head) |
freshly grated parmesan cheese |
Directions:
1. Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
2. Ladle soup into bowls and sprinkle with Parmesan cheese.
|
|