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Recipe: Escarole Soup With Garbanzo Beans And Pasta
Similar Categories: Escarole, Soup, Garbanzo, Beans, Pasta
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
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.
Ladle soup into bowls and sprinkle with Parmesan cheese.
Makes 4 servings.
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
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.
Ladle soup into bowls and sprinkle with Parmesan cheese.
Makes 4 servings.
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