Creamy Vegetable Soup with Escarole Recipe - Forks Over Knives

Ingredients

• 1½ cups chopped carrots
• 1½ cups sliced fresh mushrooms
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup frozen corn
• 1 tablespoon minced garlic
• 4 cups low-sodium vegetable broth
• 1¼ teaspoon dried thyme, crushed
• 1¼ teaspoon dried dill, crushed
• 6 oz. dry whole wheat rotini pasta
• 4 cups coarsely chopped fresh escarole or endive
• 1 15-oz. can no-salt-added chickpeas, undrained
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Crusty whole grain French bread (optional)