Lemony Chickpea And Leafy Green Soup

4 servings

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Lemony Chickpea And Leafy Green Soup Ingredients

1 ts Oil and/or margarine	2 c Cooked chickpeas -15oz; see
1 sm Onion; finely chopped	1 ts Lemon zest; short julienne
2 Garlic cloves or to taste;	Defatted broth; OR
1 pn Garlic salt; optional	4 c Water; and more as needed
1/8 ts Freshly ground black pepper	3 Servings vegetable bouillon;
1 pn Sugar; white or brown	1 c Chopped fresh spinach; or
1 ts Chopped fresh basil; or herb	1 tb Chopped fresh parsley; or
ADDITIONS	2 tb Fresh lemon juice; more or

Instructions for Lemony Chickpea And Leafy Green Soup

Some might call this a "raw" soup. Its ready in under 20 minutes and tastes more "mingled" than "blended." We like that. Its restorative and refreshing to taste the greens and beans along with the seasonings, two of our favorites: fresh basil and lemon. Start the soup with softened onion and garlic and add mashed cooked garbanzo beans and broth. The leaf greens are chopped and added raw to the soup to cook up to 15 minutes. Most greens will cook that quickly, even kale when young. Try the soup with spinach, sorrel, escarole, young chard or romaine. We tested ours with a combination of spinach and sorrel. 1. PREP: After rinsing the chickpeas (garbanzo beans or ceci), transfer to a bowl and crush with a potato masher. If you prefer a smoother soup, add water while mashing the beans or puree the beans with water in a processer. 2. Heat oil(s) in 3-qt saucepan over medium. Add onion and garlic, salt and pepper and cook, stirring, until the onions are soft. Reduce the heat and add sugar and fresh basil and cook, stirring, until the basil is aromatic. 3. Add the crushed chickpeas and lemon peel; stir to combine. Then add water and bouillon; Defatted chicken or vegetable broth may be substituted. Bring just to a boil. Add the chopped spinach and simmer for 12 to 15 minutes. You may want to add water to thin the soup 4. Remove from heat. Add the parsley and stir well to warm it. Taste and adjust pepper, if necessary. Add the lemon juice or serve lemon wedges with the soup at table. Serve hot. PER BOWL: 173 cals; 4g fat (19% cff) Recipe adapted from "Lemony Chickpea and Escarole Soup," in SAVED BY SOUP: More than 100 Delicious Low-Fat Soups to Eat and Enjoy Every Day, by Judith Barrett (1999: Morrow). Judiths version skipped the lemon zest and basil and used more greens. She cooked the soup in 2 stages. 1) 10 to 20 minutes to mellow the flavors of chickpeas, onion, garlic and broth. Puree the result. 2) Add chopped one head escarole, chopped (6 cups); lemon juice, pepper and parsley and cook another 10 minutes. Recipe tested by Pat and Bob. Reheat well. We used SmartBalance Spread with a few drops of extra virgin olive oil; low-salt vegetable bouillon. 12/98 Recipe by: Pat Hanneman, Riverside (1998 Dec) Posted to EAT-LF Digest by Pat Hanneman on Jan 04, 1999, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized