Escarole Soup with Garbanzo Beans and Pasta Recipe

Name: Escarole Soup with Garbanzo Beans and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oil in pot over medium-high heat.
2
Add garlic; saute 1 minute.
3
Add broth, 1 cup water, and tomatoes with juice; bring to boil.
4
Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes.
5
Add marjoram, beans, then escarole.
6
Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth.
7
Season with salt and pepper.
8
Ladle soup into bowls and sprinkle with Parmesan cheese.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 garlic cloves, finely chopped, 2 14 1/2-ounce cans vegetable broth, 2 cups (about) water, divided, and more.

Yes, Escarole Soup with Garbanzo Beans and Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole Soup with Garbanzo Beans and Pasta

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