LibreRecipes

Escarole Soup with Garbanzo Beans and Pasta

Rating

Calories

308.0

Protein

11.0

Sodium

1067.0

Fat

10.0

Serve with: A green salad and crusty bread.

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.