Escarole Soup with Chickpeas
Start with one slice of bacon and the flavors begin to build. Then add the rest of the ingredients...and in less than an hour, a world of adventurous eating awaits.
Ingredients
1 slice bacon, chopped
2 cloves garlic, minced
8 cups Swanson® Chicken Broth
1 teaspoon Italian seasoning, crushed
4 ounces (about 1/2 cup) uncooked orzo pasta
1 bunch escarole, sliced (about 6 cups)
3 medium tomato, chopped (about 1 1/2 cups)
1 can (about 16 ounces) chickpeas (garbanzo beans), rinsed and drained
1 dash ground black pepper
2 tablespoons shredded Parmesan cheese
2 cloves garlic, minced
8 cups Swanson® Chicken Broth
1 teaspoon Italian seasoning, crushed
4 ounces (about 1/2 cup) uncooked orzo pasta
1 bunch escarole, sliced (about 6 cups)
3 medium tomato, chopped (about 1 1/2 cups)
1 can (about 16 ounces) chickpeas (garbanzo beans), rinsed and drained
1 dash ground black pepper
2 tablespoons shredded Parmesan cheese
Instructions
Cook the bacon in a 6-quart saucepot over medium heat for 1 minute. Add the garlic and cook until the bacon is browned, stirring occasionally.
Stir the broth and Italian seasoning in the saucepot and heat to a boil. Add the pasta. Cover and cook for 10 minutes. Add the escarole, tomatoes and chickpeas and cook for 10 minutes or until the escarole is tender. Season with black pepper to taste and sprinkle with cheese.
Stir the broth and Italian seasoning in the saucepot and heat to a boil. Add the pasta. Cover and cook for 10 minutes. Add the escarole, tomatoes and chickpeas and cook for 10 minutes or until the escarole is tender. Season with black pepper to taste and sprinkle with cheese.
Escarole Soup with Chickpeas
Start with one slice of bacon and the flavors begin to build. Then add the rest of the ingredients...and in less than an hour, a world of adventurous eating awaits.
Directions
Print
Cook the bacon in a 6-quart saucepot over medium heat for 1 minute. Add the garlic and cook until the bacon is browned, stirring occasionally.
Stir the broth and Italian seasoning in the saucepot and heat to a boil. Add the pasta. Cover and cook for 10 minutes. Add the escarole, tomatoes and chickpeas and cook for 10 minutes or until the escarole is tender. Season with black pepper to taste and sprinkle with cheese.
Ingredients
1 slice bacon, chopped
2 cloves garlic, minced
8 cups Swanson® Chicken Broth
1 teaspoon Italian seasoning, crushed
4 ounces (about 1/2 cup) uncooked orzo pasta
1 bunch escarole, sliced (about 6 cups)
3 medium tomato, chopped (about 1 1/2 cups)
1 can (about 16 ounces) chickpeas (garbanzo beans), rinsed and drained
1 dash ground black pepper
2 tablespoons shredded Parmesan cheese
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