Chickpea Escarole Soup Recipes

EASY CHICKEN-ESCAROLE SOUP

Escarole is a pleasantly bitter green that cooks quickly, so if you want to keep some of its texture in a soup, stir it in at the end, just to wilt it. The chicken is browned to provide depth of flavor, adding chickeny goodness to the olive oil and enriching the broth. If you have any white beans on hand, strain them and add to the soup during the last 5 minutes of cooking.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Easy Chicken-Escarole Soup image

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.

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (3 or 4 pieces)
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and crushed
6 cups chicken stock
1 head escarole (about 1 pound), wilted spots trimmed

CHICKPEA ESCAROLE SOUP

Make and share this Chickpea Escarole Soup recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Chickpea Escarole Soup image

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.

Nutrition Facts : Calories 506.4, Fat 38.1, SaturatedFat 12.4, Cholesterol 37.4, Sodium 1310.3, Carbohydrate 30.4, Fiber 7.2, Sugar 5.3, Protein 11.6

Ingredients

8 ounces salt pork
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 (14 ounce) can italian peeled tomatoes, drained and chopped
1 (16 ounce) can chickpeas
4 cups chicken stock
2 cups water
1 head escarole, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon pepper

CHICKPEA ESCAROLE SOUP

Make and share this Chickpea Escarole Soup recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Chickpea Escarole Soup image

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.

Nutrition Facts : Calories 505.9, Fat 38.1, SaturatedFat 12.4, Cholesterol 37.4, Sodium 1019.6, Carbohydrate 30.2, Fiber 7.1, Sugar 5.3, Protein 11.6

Ingredients

8 ounces salt pork
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 (14 ounce) can italian peeled tomatoes, drained and chopped
1 (16 ounce) can chickpeas
4 cups chicken stock
2 cups water
1 head escarole, coarsely chopped

SPANISH-STYLE CHICKPEAS AND ESCAROLE

A garlicky saute of escarole mixed with chickpeas and seasoned with Spanish smoked paprika.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 7

Spanish-Style Chickpeas and Escarole image

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.
Copyright 2016 Television Food Network, G.P. All rights reserved.

Ingredients

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 large head escarole or chicory, chopped
One 15-ounce can chickpeas, rinsed and drained
1 teaspoon ground cumin
1 teaspoon pimenton (Spanish smoked paprika)
Kosher salt

More about "chickpea escarole soup recipes"

CHICKPEA AND ESCAROLE SOUP | ALEXANDRA'S KITCHEN

2020-03-21 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 …
From alexandracooks.com
5/5 (7)
Category Soup
Cuisine American
Total Time 55 mins

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.

Chickpea Escarole Soup Recipes

EASY CHICKEN-ESCAROLE SOUP

CHICKPEA ESCAROLE SOUP

Make and share this Chickpea Escarole Soup recipe from Food.com.

CHICKPEA ESCAROLE SOUP

Make and share this Chickpea Escarole Soup recipe from Food.com.

SPANISH-STYLE CHICKPEAS AND ESCAROLE

A garlicky saute of escarole mixed with chickpeas and seasoned with Spanish smoked paprika.

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