Chickpea, pasta, and escarole soup

Name: Chickpea, pasta, and escarole soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 30 ml olive oil; 4 pcs garlic; 800 ml vegetable broth; 480 ml water; 400 g canned tomatoes in juice; 100 g small pasta; 2 tbsp fresh marjoram; 400 g canned chickpeas; 250 g escarole leaves; 50 g grated parmesan; to taste salt; to taste black pepper

A light vegetable broth soup with chickpeas, small pasta, and escarole leaves, finished with parmesan.

Total: 25 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 308
Protein: 11 g
Fat: 10 g

Ingredients

for 4 servings

olive oil30 ml
garlic4 pcs
vegetable broth800 ml
water480 ml
canned tomatoes in juice400 g
small pasta100 g
fresh marjoram2 tbsp
canned chickpeas400 g
escarole leaves250 g
grated parmesan50 g
saltto taste
black pepperto taste

Method

6 steps

Heat the oil in a pot over medium heat. Add the garlic and sauté for 1 minute.
Pour in the broth, 240 ml of water, and add the tomatoes with their juice. Bring to a boil.
Add the pasta, cover, and cook for about 7 minutes until al dente, stirring occasionally.
Add the marjoram, chickpeas, and chopped escarole. Simmer over low heat for another 5 minutes, adding the remaining water if the soup is too thick.
Season with salt and pepper to taste.
Ladle the soup into bowls and sprinkle with grated parmesan before serving.