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!
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.