Recipe - Chickpea And Escarole Soup

1 cup Chopped onion
1 tablespoon Minced garlic
1 One half teaspoon Minced fresh thyme (or 1/2
teaspoon Dried thyme)
1 One half teaspoon Minced fresh oregano (or 1/2
teaspoon Dried oregano)
8 cup Coarsely chopped escarole
Leaves
2 One half cup Cooked chickpeas (or 1 1/4
Dried chickpeas, soaked

One fourth cup Uncooked brown rice
1 cup Frozen or canned corn
Kernels
2 tablespoon Tomato paste
2 Tabelspoons lemon juice
1 One half teaspoon Salt
One fourth teaspoon Tobasco sauce
Black pepper
Overnight in refrigerator)

In a 6 to 8 quart pot heat One half cup water till simmering, add onion, garlic,
thyme and oregano and cook until onion is wilted. Add escarole, chickpeas,
rice and 10 cups of water (I used half veggie stock and half water), cover
and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in corn,
tomato paste and lemon juice and return to a boil. Reduce heat, cover and
simmer 30 minutes. Add salt and tobasco sauce and black pepper to taste.
Makes 8 servings.

adapted from _The Wellness Lowfat Cookbook_ by the Editors of the Wellness
Cooking School at the University of California at Berkeley:

From: Thomas P Collins tcollins@magnus.acs.ohiostate.edu. Fatfree Digest
[Volume 8 Issue 57] June 18, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip