Escarole and Chickpea Soup with Garlic Toast

25 min Prep: 5 min Cook: 20 min
Serves: 4 Save

Ingredients (9)

  • 1 teaspoon extra virgin olive oil
  • 4 cloves garlic
  • 4 cups vegetable broth
  • 2 cups canned chickpeas rinsed and drained
  • 5 cups chopped escarole leaves from 1 head
  • fresh cracked pepper to taste
  • 1 Parmesan cheese rind plus fresh grated Parmigiano Reggiano, for serving (optional)
  • 4 1 ounce small slices Sourdough bread (or 2 large, cut in half)
  • olive oil spray

Directions

Learn how to make this recipe at Skinnytaste

Spicy Jalapeno Manhattan

Ingredients (5)

  • 1.5 oz. Bulleit Bourbon
  • 1-2 Jalapeño Wheels
  • 0.5 oz. Blood Orange Juice
  • 1 oz. Sweet Vermouth
  • Blood Orange Peel Twist Garnish