Chickpea and Escarole Soup
| Yield: | 8 Servings |
| Categories: | Fat-Free |
| 1 | c | Chopped onion |
| 1 | tb | Minced garlic |
| 1 1/2 | ts | Minced fresh thyme (or 1/2 |
| ts | Dried thyme) | |
| 1 1/2 | ts | Minced fresh oregano (or 1/2 |
| ts | Dried oregano) | |
| 8 | c | Coarsely chopped escarole |
| Leaves | ||
| 2 1/2 | c | Cooked chickpeas (or 1 1/4 |
| Dried chickpeas, soaked | ||
| 1/4 | c | Uncooked brown rice |
| 1 | c | Frozen or canned corn |
| Kernels | ||
| 2 | tb | Tomato paste |
| 2 | Tabelspoons lemon juice | |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Tobasco sauce |
| Black pepper | ||
| Overnight in refrigerator) |
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