Name: Chickpea and Escarole Soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp Colavita Extra Virgin Olive Oil; ½ medium onion, chopped; 1 clove garlic, minced; 6 oz escarole, cleaned and cut into bite size pieces; 16 oz can chickpeas (garbanzo beans), drained; Bouquet of herbs (tie together with kitchen string: one bay leaf, one sage leaf, a sprig of rosemary and thyme); 1 cup Rachael Ray All-Natural Low Sodium Chicken Stock or Vegetable Stock, as needed; 1 lb cooked Colavita Ditali, Colavita Tubettini or other small pasta; Salt and pepper, to taste; Additional Colavita Extra Virgin Olive Oil, to drizzle, (optional); Grated Parmesan cheese, (optional)

This Chickpea and Escarole Soup only takes 30 minutes to make, but it packs a huge punch of flavor. The perfect for a weeknight dinner for your family!

3 tbsp Colavita Extra Virgin Olive Oil

½ medium onion, chopped

1 clove garlic, minced

6 oz escarole, cleaned and cut into bite size pieces

16 oz can chickpeas (garbanzo beans), drained

Bouquet of herbs (tie together with kitchen string: one bay leaf, one sage leaf, a sprig of rosemary and thyme)

1 cup Rachael Ray All-Natural Low Sodium Chicken Stock or Vegetable Stock, as needed

1 lb cooked Colavita Ditali, Colavita Tubettini or other small pasta

Salt and pepper, to taste

Additional Colavita Extra Virgin Olive Oil, to drizzle, (optional)

Grated Parmesan cheese, (optional)

Heat the oil in a stock pot; add onion and garlic and saute until onion is wilted, do not brown.

Add escarole; mix to coat; cook until soft. Add chick peas and continue to stir and cook for about 5 minutes.

Add bouquet and enough broth to cover the chick peas and escarole. Bring to a boil; reduce heat and allow to simmer for about a half hour.

Remove bouquet; stir in pasta; heat through. Taste for seasonings adding salt and pepper as needed; serve with a drizzle of oil and grated Parmigiano cheese, if desired.