Chick Pea Escarole Soup Recipe
Ingredients
| Salt pork | 8 Ounce | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Italian tomatoes | 1 14 Ounce, chopped | |
| Can chickpeas | 1 16 Ounce, drained, rinsed | |
| 4 cups Chicken Stock or reduced-sodium canned broth | ||
| Water | 2 Cup (16 tbs) | |
| 1 head of escarole, about | ||
| Coarsely chopped | 1 pound | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
1. Cook salt pork in a medium saucepan of boiling water 10 minutes to remove salt; drain. Cut into 1/4-inch dice.
2. In a large saucepan, heat olive oil over medium heat. Add salt pork and onion and cook 2 to 3 minutes, or until onion is softened. Add garlic and cook 1 minute longer.
3. Add tomatoes, chick-peas, stock, water, escarole, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook uncovered until escarole is tender, 20 to 30 minutes.
2. In a large saucepan, heat olive oil over medium heat. Add salt pork and onion and cook 2 to 3 minutes, or until onion is softened. Add garlic and cook 1 minute longer.
3. Add tomatoes, chick-peas, stock, water, escarole, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook uncovered until escarole is tender, 20 to 30 minutes.
Chef
