Chickpea and Escarole Soup in a Breadbowl
Is there anyone in this hemisphere that doesn’t want soup right now? This garlicky beans & greens combo has an ingredient list that you can count on your fingers…on one hand (well, almost).
You could use any white bean (cannellini, great northern, butter bean) or green (kale, chard, broccoli raab) but the silky texture of cooked escarole is so appealing and it has just enough bite to give some punch to soup. But feel free use whatever green catches your eye at the market.
This soup could be made really simple by using canned chickpeas, but cooking your own from dried creates a tasty broth and saves a few cents in the process. Please note that if you do use canned chickpeas be sure to buy a reputable organic brand (I use Eden) that lines the aluminum cans so the tin flavor and other strange elements don’t leach in - it’s especially important since you’ll be using the bean liquid in the soup.
Now, since I’ve made this so easy on you, unless you’re anti-breadbowl (like this guy, sheesh) go ahead and buy some nice solid loaves of sourdough bread and get to work.
serves: 6
time: 25 minutes for canned chickpeas, cooking chickpeas from dried is an additional 45 minutes – 8 hours
Chickpea and Escarole Soup in a Breadbowl
1 bag dried chickpeas (or 4 cans organic chickpeas, with liquid)
olive oil
6 cloves of garlic, sliced
about 1 Tbsp fresh rosemary, stems removed and chopped
2 veggie bullion cubes (or stock)
2 large heads escarole, washed, cored and roughly chopped
cracked black pepper
sploosh of olive oil
bread for breadbowl - crusty sourdough works well
To top: olive oil, parmesan or romano cheese (optional)
Soak your dried chickpeas one of two ways:
1) Overnight or 2) using the quick-soak method of bringing the chickpeas to a boil and then letting them stand for an hour or two. Drain and rinse.
Add enough water to cover the beans by an inch or two. Cook the beans; You could do this in a crock-pot for on high for 4 hours or low for 8 OR on stove for one and half hours OR in a pressure cooker for 45 minutes.
In a large soup pot, sauté the garlic in a large glug of olive oil for a few minutes over medium-low, heat until they start to turn golden. Add the cooked beans and liquid (or canned beans and canning liquid + 1 can water) and the bullion cubes. Taste and adjust for salt/pepper. If you prefer a thicker soup (especially if you are using a breadbowl), at this point you can take out a cup or two of soup and puree in a blender, returning it to the pot to give the soup more body.
Add the escarole and simmer for about 10 minutes until dark green and wilted.
For the breadbowl, cut a crusty sourdough loaf downward in a circle (or rectangle, if you bread is rectangular) ¾ of an inch away from the sides of the loaf. Remove the top crust and pull away the interior of the loaf, reserving it for breadcrumbs or croutons. Try pull out as much bread as possible without creating a hole anywhere. Bake at 350 degrees for 15 - 25 minutes, until hot and crusty. Pour your soup in the breadbowl and forget about the dishes.
October 18th, 2007 23:04
Stunning.. pic and sounding soup.
October 19th, 2007 09:50
Yum! I’ve been craving soup a lot the past few weeks, I guess with the weather change. THis looks hearty and delicious. Nice presentation, too.
October 19th, 2007 11:44
I’m all for bread bowls! The soup looks absolutely delicious, Vanessa.
October 30th, 2007 13:21
That anti-bread bowl guy sounds very bitter indeed. I’m a little picky about soups (they have to be REALLY flavorful and chunky for me), but I can’t imagine anything that sourdough bread wouldn’t make just a little bit better! Nutz to that guy!
December 17th, 2007 13:33
Hey Bazu - Up yours! If you can’t accept differing opinions on bread bowls in this world, then the world just became an even more abusive place. Bread bowls were only created as a way to sell more stale bread instead of enhance any soup. Do your research and you’ll see!
December 17th, 2007 13:38
[…] This morning I discovered this post, in which I was lampooned, teased and made fun of for my beliefs that sourdough bread bowls are simply another way to dress up soup. Sourdough bread bowls are the ties of the food world. And really, who likes wearing ties? […]
December 17th, 2007 18:20
As a member in good standing of the Coalition to Halt Utlizing Bread Bowl Introrse to Excess, I have to agree with Paul D’s position that soups laddled out into bread bowls is a scam to sell foolish consumers day old (if not older) bread at the fresh baked price. It is also very fattening what with folks consuming an entire loaf of bread and factory processed, high sodium level soups being presented as homemade and “today’s special.” Today’s Special indeed! How about some truth in advertising, like Yesterday’s nonsellers filled with Progresso’s canned soups. No sir, Paul is not a hater but rather a purveyor of truth and enlightenment! Tomorrow at the weekly CHUBBIE meeting I am calling for a boycott of this site and all of its recipes, particularly the Vegan Ginger-Beet Cupcakes with Very Pink Frosting.
December 18th, 2007 14:00
Bread bowls are great for people who want to get FAT!
December 21st, 2007 09:24
The Great Bread Bowl War of 2007…I have to side with Paul on this. Bread bowls…YUCK.
But, hey…the soup on its own looks good.