Chickpea Escarole Soup Recipes

CHICKPEA AND ESCAROLE SOUP

Steps:

• Roughly chop the escarole and place in a large bowl. Cover with cold water. Set aside.
• In a large pot, heat the oil over high heat. Add the onion. Season with a pinch of salt. Stir to distribute. Cover. Immediately turn heat to low. Cook for 15 minutes or until onions are translucent and beginning to take on some color.
• Remove the lid from the pot, and add the escarole, scooping it from the bowl of water with your hands, leaving the water behind - some water clinging to the greens is fine. Let the escarole cook for a minute undisturbed, then use tongs to stir and encourage it to wilt down, which will happen quickly, 1-2 minutes.
• Add the chickpeas and their cooking liquid - if you are using the slow cooker chickpea recipe, you can dump the entire contents of the slow cooker into the pot (remove the onion half and bay leaf first). This is roughly 6 heaping cups of chickpeas and 4 cups of cooking liquid. Add 4 more cups of water. Add the parmesan rind if using. Season with freshly cracked pepper. Let simmer 25-30 minutes or until the broth, chickpeas and escarole taste nicely seasoned. Taste for salt. If you are using the slow cooker chickpeas, whose broth is nicely seasoned, plus a parmesan rind, you likely won't need to add more salt. But if not, add salt to taste.
• To make the crusty bread, heat a large skillet over medium heat with some olive oil. Cook slices of bread on one side until golden. Flip, and cook the other side till crisp and golden.
• Ladle soup into bowls. Dunk in a slice of olive oil toasted bread. Crack pepper over top. Shave parmesan over top if you wish.

CHICKPEA AND ESCAROLE SOUP

Steps:

• Heat the oil in a stock pot; add onion and garlic and saute until onion is wilted, do not brown.
• Add escarole; mix to coat; cook until soft. Add chick peas and continue to stir and cook for about 5 minutes.
• Add bouquet and enough broth to cover the chick peas and escarole. Bring to a boil; reduce heat and allow to simmer for about a half hour.
• Remove bouquet; stir in pasta; heat through. Taste for seasonings adding salt and pepper as needed; serve with a drizzle of oil and grated Parmigiano cheese, if desired.

EASY CHICKEN-ESCAROLE SOUP

Steps:

• In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
• While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
• Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

CHICKPEA ESCAROLE SOUP

Steps:

• Cook salt pork in a medium saucepan of boiling water to remove salt. Drain. Cut into ¼ inch dice.
• In large saucepan, heat oil. Add salt pork and onion. Cook until onion is softened. Add garlic and cook 1 minute longer.
• Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, or until escarole is tender.

CHICKPEA ESCAROLE SOUP

Steps:

• Cook salt pork in a medium saucepan of boiling water to remove salt. Drain. Cut into ¼ inch dice.
• In large saucepan, heat oil. Add salt pork and onion. Cook until onion is softened. Add garlic and cook 1 minute longer.
• Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, or until escarole is tender.

SPANISH-STYLE CHICKPEAS AND ESCAROLE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes.
• Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
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ESCAROLE AND CHICKPEA SOUP WITH GARLIC TOAST

Steps:

• 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.

MY MOTHER'S CHICKEN ESCAROLE SOUP

Steps:

• Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
• Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
• Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
• Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.