Chick pea and escarole soup with grilled bread (Zuppa di ceci e scarola) from Verdura: Vegetables Italian Style by Viana La Place

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Notes about this recipe

  • Yildiz100 on November 23, 2024

    In my area you can only get escarole in season (Novemberish) and the tomatoes are very sad then, so this was a bit pale and also tastes a bit too healthy on its own. . The garlic toasts could make any soup good though!

  • Lepa on February 28, 2017

    This was delicious. I made chickpeas from scratch, in the pressure cooker, and used the bean broth with a bit of bullion instead of water. I also pureed a cup of the tomatoes and onions that I skimmed off the top of the soup towards the end and poured it back in to make slightly thicker broth.

  • Avocet on January 25, 2012

    Very good. Better with chicken stock than just with water. I drain the chickpeas.

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