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| One of those comfort foods we grew up with more often using Escarole than spinach. Greens were always an important part of the soup. Spinach makes this more Americanized but still a delicious soup! You can always boil the Escarole separate and add that instead either way the soup is packed with great Italian flavor. |
2 cups cooked chickpea's canned or freshly made
2 cups orzo pasta boiled and drained to package instructions
4 plum tomatoes diced
1 can of diced tomatoes not drained
1 can tomato paste plus two cans of water
2 cloves minced garlic
1 package of fresh spinach washed
1 16oz can chicken broth
1/4 cup white wine
1/2 cup olive oil
1/2 teaspoon salt, pepper, oregano, parsley and garlic powder
Water (if it gets too thick at the end you can add some)
grating cheese for garnish
In a large saucepan, add oil and garlic, chickpea's
and spinach and saute for 5 minutes stirring constantly making sure garlic doesn't scorch. Add spices, chicken broth, tomatoes,
water. Simmer for around 1/2 hour. Add boiled pasta. If too thick add more water
for desired thickness. Top with red pepper flakes and grating cheese.
