Chickpea and Escarole Soup - Colavita Recipes

Ingredients

• 3 tbsp Colavita Extra Virgin Olive Oil
• ½ medium onion, chopped
• 1 clove garlic, minced
• 6 oz escarole, cleaned and cut into bite size pieces
• 16 oz can chickpeas (garbanzo beans), drained
• Bouquet of herbs (tie together with kitchen string: one bay leaf, one sage leaf, a sprig of rosemary and thyme)
• 1 cup Rachael Ray All-Natural Low Sodium Chicken Stock or Vegetable Stock, as needed
• 1 lb cooked Colavita Ditali, Colavita Tubettini or other small pasta
• Salt and pepper, to taste
• Additional Colavita Extra Virgin Olive Oil, to drizzle, (optional)
• Grated Parmesan cheese, (optional)