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Day 16: Tuscan-style Chickpea-Escarole Soup
July 25, 2010 | 7 Comments
This is based on a dish I’ve come across at many Italian restaurants.
The original version usually features cannellini (white kidney beans) and is dotted with pink bits of pancetta (ham). Since we make this soup regularly, I buy cannellini beans just for this purpose. I had exhausted my stash and replaced them with chickpeas/garbanzo beans.
Chickpeas and escarole also feature in a hearty Tunisian Breakfast soup called Leblebi, flavoured with cumin, lime, harissa (a hot spice paste) and all things delicious. This simple sage-flavoured Italian version is just as good.
Sage
For people who enjoy using endive in various dishes, escarole is a form of endive that is both versatile and tasty. Sometimes referred to as broad chicory or common chicory, endive is a salad green that can make the difference between ordinary and outstanding.
With a crinkled shape to the leaves, escarole is an example of greens that provide various degrees of flavor as the outer leaves are removed. While the outer leaves are a dark green, peeling back a layer will reveal a lighter shade of green. As more layers are peeled back, the leaves continue to lighten in shade. As the shade of the leaves lightens, the degree of bitter taste also lessens. The result is that it is possible to use different layers of escarole to achieve the taste you want with the dish you are preparing. (Source)
I used baby escarole from our garden and found no trace of bitterness at all. Any delicate greens like spinach or chard will work for this recipe.
CHICKPEA-ESCAROLE SOUP
1 cup dried chickpeas (or cannellini beans/white kidney beans)
**2.75 cups cooked/canned
Soak the chickpeas/dried beans for 4 to 8 hours, drain, rinse, cook until tender with a dash of salt. They should still hold their shape. If using canned, drain and rinse very well. Take about 3 tbsps of the chickpeas, mash them up with a spoon and put them back with the rest.
Rinse
1 pound escarole leaves (or greens of choice)
under a few changes of water, then dunk in boiling water for about 30 seconds, Drain and run under cold water.
Squeeze the blanched greens well and chop them up. It should yield about 1 packed cup.
Or use 1 cup frozen greens, thawed on the countertop or in the microwave for 30 seconds.
Heat
1 tbsp extra virgin olive oil
in a big pot and add
half cup chopped red onion or shallots
until they turn pink. Add
2 tsps fresh garlic (or 1 tbsp roasted garlic)
1 tbsp chopped fresh sage leaves
**else, use thyme, oregano or rosemary
a pinch of red chilli flakes
Stir for a few seconds and add
the chopped greens
the chickpeas
any chickpea water that’s left over after cooking
enough vegetable broth or water to thin out the soup
salt/veg bouillon to taste
sometimes I add a chopped tomato
Simmer for ten minutes. Serve with crusty bread.
Sprinkle with more chilli flakes. Non-vegans can garnish with shavings of parmesan cheese.
Day 16 of 20 of the Eat to Live vegan detox plan.
MENU
July 25 (Day 16)
Breakfast:
1 banana
1 fruit and nut Lara Bar
Mid-morning:
Black tea with Soymilk
Lunch:
Mongolian BBQ – lots of veggies and tofu in sauce (no rice)
Mid-afternoon:
a cup of espresso
a handful of baked masala peanuts
Dinner:
8 oz Crimson Cocktail
a bowl of Chickpea-Escarole soup
half cup corn soup
EXERCISE
40 mins strength and cardio training with Jim
1 hr. yoga
- b.
Escarole in Bloom
Filed Under: Beans-(Dried), chickpeas, Dr. Joel Fuhrman, Eat to Live Plan, fitness, garbanzo-beans, GARDENING, Garlic, italian, Italy, NUTRITION, Onion/Shallot, roasted-garlic, Sage, soup, vegan recipes, Vegetarian Athlete, vegetarian recipes
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7 Comments
A healthy and delicious dish!
Cheers,
Rosa
I’m fascinated by that beautiful slice of bread.
Love the last pic, soup looks comforting.
I love this type of soup. I am so impressed that you’re growing escarole; must remember that for next year!
Wow!!! soup looks soo inviting. Tempting clicks.
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