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Escarole Soup With Garbanzo Beans And Pasta - Vegan

An italian recipe for Escarole Soup With Garbanzo Beans And Pasta - Vegan, made with Olive Oil, Garlic, Vegetable Broth, Water, and Tomatoes In Juice. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 4
• 29 oz
• 2 cup
• 29 oz
• 1/2 cup
• 2 tbsp
• 15 oz
• 5 cup

Method (preview)

1. 1

   Heat oil in pot over medium-high heat.

2. 2

   Add garlic; saut� 1 minute.

3. 3

   Add broth, 1 cup water, and tomatoes with juice; bring to boil.

4. 4

   Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes.

5. 5

   Add marjoram, beans, then escarole.

6. 6

   Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth.

7. 7

   Season with salt and pepper.

8. 8

   Ladle soup into bowls and sprinkle with Parmesan cheese.

9. 9

   Serve with: A green salad and crusty bread.

10. 10

    Bon App�tit, February 2004

11. 11

    Contributed to the FareShare Gazette by ChupaBabi; 26 February 2004. www.fareshare.net