Escarole Soup with Chickpeas

As comforting as a wool scarf on a chilly day, this big soup, full of
smoky flavor and hearty vegetables and pasta, makes a satisfying supper
in a bowl.

Escarole Soup with Chickpeas
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 30 min.

1 slice bacon, chopped
2 cloves garlic, minced
8 cups Swanson® Chicken Broth *or* Natural Goodness™ or Certified
Organic Chicken Broth
1 teaspoon Italian seasoning, crushed
1/2 cup *uncooked* rice-shaped orzo pasta
1 bunch escarole, sliced (about 6 cups)
3 medium fresh tomatoes, chopped (about 1 1/2 cups)
1 can (about 16 ounces) chickpeas (garbanzo beans), rinsed and drained
Ground black pepper
Shredded Parmesan cheese

1. Cook the bacon in a 6-quart saucepot over medium heat for 1 minute.
Add the garlic and cook until bacon is browned.

2. Add the broth and seasoning. Heat to a boil. Add the pasta. Cover and
cook for 10 minutes. Add the escarole, tomatoes and chickpeas. Cook for
10 minutes more or until the escarole is tender. Season with black
pepper to taste. Serve with cheese.
Makes: 6 servings.

Kitchen Clip
                        Nothing warms up a cool night like a bowl of soup. Try other small
pastas in the soup: ditalini, stelline or pastina are great options.
Received on Thu Nov 18 15:29:56 2010