Escarole Soup & Chickpeas

by Mary Sacks

Red or White Beans? It depends.

My mother threw chickpeas in everything. I spent most of my culinary life thinking the darker the bean, the healthier. Turns out that chickpeas are at the top of the healthy list. They are all great sources of fiber and protein and the calorie count isn’t bad. Hence, a favorite of vegetarians. In addition, chickpeas and lentils can reduce blood sugar, improve blood cholesterol levels and reduce the number of bad bacteria in the intestines.

See Article: The 9 Healthiest Beans and Legumes You Can Eat

Ingredients

2 Tbsp. olive oil
2 cloves garlic, chopped
1 lb. escarole, chopped
2 large carrots, sliced small and thin
4 cups prepared RBC Vegetable Stock or RBC Chicken Stock
1 (15 oz. can) chickpeas
parmesan cheese for garnish

Directions

Heat olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Add the Redi-Base Cooking Vegetable or Chicken stock, carrots, and beans. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, and garnish with parmesan cheese. Serve with crusty bread.