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Escarole Soup & Chickpeas

by Mary Sacks

Escarole Soup Recipe

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.

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


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


  • 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 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.

Food for Thought

  • Escarole can be one of the "dirtier" greens depending on where it was grown. See our Cleaning Greens in Tips & Tricks.


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Mary Sacks
Mary Sacks


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