1 slice bacon, chopped
2 garlic cloves, minced
8 cups chicken broth
1 tsp Italian seasoning
1/2 cup uncooked orzo
1 bunch escarole, sliced
1 1/2 cups fresh tomatoes, chopped
1 can chickpeas, rinsed and drained
freshly ground black pepper
shredded Parmesan cheese for garnish
Cook bacon in a stockpot over medium heat for 1 minute. Add garlic and cook until the bacon is browned. Add the chicken broth and Italian seasoning. Cover and cook 10 minutes.
Add the escarole, tomatoes, and chickpeas. Cook another 10 minutes or until escarole is tender. Season
with black pepper.
To serve, ladle soup into serving bowls and top with a sprinkling of the shredded Parmesan.
8 cups chicken broth
1 tsp Italian seasoning
1/2 cup uncooked orzo
1 bunch escarole, sliced
1 1/2 cups fresh tomatoes, chopped
1 can chickpeas, rinsed and drained
freshly ground black pepper
shredded Parmesan cheese for garnish
Cook bacon in a stockpot over medium heat for 1 minute. Add garlic and cook until the bacon is browned. Add the chicken broth and Italian seasoning. Cover and cook 10 minutes.
Add the escarole, tomatoes, and chickpeas. Cook another 10 minutes or until escarole is tender. Season
with black pepper.
To serve, ladle soup into serving bowls and top with a sprinkling of the shredded Parmesan.
file photo
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