Okay, listen up! If you’re craving something warm, filling, and seriously easy, you’ve GOT to try my Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta. Trust me, even on the craziest weeknights, you can whip this up. It’s my go-to when I want something healthy and comforting, but I don’t want to spend hours in the kitchen. This recipe? It’s a lifesaver.
Growing up in an Italian-American household, soup was practically a food group – and this escarole soup? Total classic! It’s been passed down and tweaked over the years. It’s hearty, flavorful, and vegetarian… even meat-lovers will ask for seconds, I swear! I’ve been making this version for years, and it’s always a hit.
Why You’ll Love This Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta
It’s a Quick and Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Seriously, who has time to cook all day? Not me! This escarole soup recipe is ready in about 35 minutes. Perfect for those nights when you’re starving but also super busy. You just toss everything in a pot and let it simmer – easy peasy!
The Flavor of this Escarole Soup Recipe with Chickpeas and Ditalini Pasta is Amazing
Okay, the taste? It’s *everything*. The slightly bitter escarole, the creamy chickpeas, the tiny ditalini… they all work together like a charm. And that little kick from the red pepper flakes? Don’t even get me started! It’s just… *chef’s kiss*.
This is a Healthy Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Want something delicious that’s also good for you? This is it! Escarole’s packed with vitamins, chickpeas are full of protein and fiber, and the whole thing is relatively low in fat. So, you can slurp away without any guilt. I love that!
Ingredients for this Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Alright, let’s gather our goodies! Here’s what you’ll need for this awesome escarole soup. Don’t skimp on quality – it really makes a difference!
- 1 tablespoon olive oil (Good quality extra virgin, please!)
- 4 garlic cloves, minced (Fresh is best, no jarred stuff!)
- 6 cups vegetable broth (I love using low-sodium so I can control the salt.)
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed (Gotta get rid of that can juice!)
- ¾ cup ditalini pasta (Those tiny tubes are just the cutest, aren’t they?)
- ¼ teaspoon red pepper flakes, or to taste (Add more if you like it spicy!)
- 1 pound chopped escarole (about 5 cups) (Make sure it’s washed really well – sometimes it can be sandy.)
- 1 tablespoon lemon juice (Freshly squeezed, always!)
See? Nothing too crazy! You probably have a lot of this stuff already. Let’s get cooking!
How to Prepare this Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Okay, here comes the fun part! Making this soup is so simple, it’s almost ridiculous. Just follow these steps, and you’ll have a steaming bowl of goodness in no time. Don’t worry if you’re not a pro – this recipe is practically foolproof!
Step-by-Step Instructions for the Best Escarole Soup Recipe with Chickpeas and Ditalini Pasta
- First, grab a big pot – you’ll want one that’s nice and roomy. Drizzle in that olive oil and set it over medium heat. Give it a minute to warm up.
- Next, toss in the minced garlic. Careful, it splatters sometimes! Cook it for about a minute, stirring like crazy, until it smells amazing. You don’t want it to burn, so keep an eye on it. Burnt garlic? Yuck!
- Pour in the vegetable broth, then add the chickpeas, ditalini pasta, and red pepper flakes. Give it a good stir and bring it all to a boil.
- Once it’s boiling, turn the heat down to low. Let it simmer for about 5 minutes, stirring now and then. Then, add the chopped escarole.
- Bring it back to a boil, then reduce the heat again and simmer for another 5 minutes. You’ll know it’s ready when the pasta is tender and the escarole is all wilted and happy.
- Take the pot off the heat and stir in the lemon juice. Season with salt and pepper to taste. That’s it!
Tips for Success with this Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Want to make this soup *extra* perfect? Here’s a little secret: don’t overcook the pasta! Soggy pasta is the worst. Also, taste as you go and adjust the seasoning. A little extra salt or pepper can make all the difference. You’ll want to make sure you have a flavor profile that you love.
Ingredient Notes and Substitutions for this Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Okay, so maybe you’re missing an ingredient, or you just wanna switch things up? No prob! Here are some easy swaps for my Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta.
Don’t have ditalini? Any small pasta shape works – elbow macaroni, small shells… whatever you’ve got! Need it gluten-free? Use gluten-free pasta, obviously! Can’t find escarole? You could use spinach or even chopped kale, though the flavor will be a little different. And if you’re not a fan of chickpeas (gasp!), cannellini beans are a great substitute. Just have fun with it, okay?
Frequently Asked Questions about this Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Got questions? I got answers! Here are some of the most common things people ask me about my Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta.
Can I freeze this soup? Absolutely! Let it cool completely, then pop it in freezer-safe containers. It’ll keep for a couple of months. When you’re ready to eat, just thaw it out and reheat. The pasta might be a little softer, but it’ll still taste amazing!
What other vegetables can I add? Oh, the possibilities! Carrots, celery, zucchini… go wild! Just chop ’em up and toss ’em in with the escarole. You could even add some diced tomatoes for extra flavor. It is very easy to add veggies into the soup!
Can I make this in a slow cooker? You bet! Sauté the garlic in a pan first, then throw everything into the slow cooker. Cook on low for 6-8 hours, or on high for 3-4. Add the escarole and lemon juice during the last 30 minutes. Easy peasy slow cooker escarole soup!
Is this soup spicy? Not really, unless you add a ton of red pepper flakes! It’s got just a little kick, but you can totally adjust it to your liking. If you’re spice-averse, start with a tiny pinch and taste as you go.
Serving Suggestions for this Hearty Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Okay, so you’ve got this amazing soup… now what? My favorite is a big hunk of crusty bread for dipping. Seriously, don’t skip the bread! A simple side salad with a light vinaigrette is also perfect. Or, you know, just eat the soup! It’s pretty darn satisfying on its own.
Storage & Reheating Instructions for this Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Got leftovers? Lucky you! Just pop the soup in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. To reheat, just microwave it or warm it up on the stovetop. Easy, right? You might need to add a splash of water if it’s thickened up too much.
Nutritional Information for this Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Alright, let’s talk numbers! Now, I’m not a nutritionist, so I can’t give you exact figures. Just keep in mind that the nutritional content of this Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta can vary depending on the specific ingredients and brands you use. So, take any online info with a grain of salt, okay?
Rate This Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta
Loved it? Hated it? Let me know! Leave a comment, give it a star rating, or share this Easy Escarole Soup Recipe with Chickpeas and Ditalini Pasta with your friends. I wanna hear all about it!
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Easy Escarole Soup Recipe: 35-Minute Comfort Food
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Easy escarole soup with chickpeas and ditalini pasta is a hearty and flavorful vegetarian meal. It’s quick to prepare and perfect for a comforting weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- ¾ cup ditalini pasta
- ¼ teaspoon red pepper flakes, or to taste
- 1 pound chopped escarole (about 5 cups)
- 1 tablespoon lemon juice
Instructions
- Coat the bottom of a large pot with olive oil over medium heat.
- Heat the oil for one minute, then add the garlic.
- Cook the garlic, stirring frequently, for about 1 minute, until fragrant. Avoid burning.
- Stir in broth, chickpeas, pasta, and red pepper flakes. Bring to a boil.
- Lower the heat and simmer for 5 minutes, stirring occasionally, then add escarole.
- Bring back to a boil. Lower the heat and simmer for 5 minutes until pasta is tender and escarole is wilted.
- Remove from heat and stir in lemon juice. Season with salt and pepper.
- Ladle into bowls and serve.
Notes
- Adjust red pepper flakes to your spice preference.
- Use gluten-free pasta for a gluten-free version.
- Add more broth if you prefer a thinner soup.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
