Sicilian Chickpea and Escarole Soup

SERVES 6 TO 8 

I think this is from America's Test Kitchen Vegetarian Cookbook, but an almost identical version is here:

https://cookingwithbrendagantt.net/sicilian-chickpea-and-escarole-soup/

The elegant soup of creamy chickpeas, mildly bitter escarole, fennel, and fresh tomato is finished with a drizzle of olive oil. 

Salt and pepper 

1 pound dried chickpeas, picked over and rinsed 

2 tablespoons extra-virgin olive oil, plus extra for serving 

2 fennel bulbs, stalks discarded, bulbs halved, cored, and chopped fine 

1 small onion, chopped medium 

5 garlic cloves, minced 

2 teaspoons minced fresh oregano or 1/2 teaspoon dried 

1/4 teaspoon red pepper flakes 

7 cups water (If using dried beans)

5 cups vegetable broth 

1 (5-inch) piece Parmesan cheese rind plus 2 ounces cheese, grated (1 cup) 

2 bay leaves 

1 (3-inch) strip orange zest 

1 head escarole (1 pound), trimmed and cut into 1-inch pieces 

1 large tomato, cored and chopped medium 

Method: 

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. 

1A. I did this with 2 cans of rinsed and drained chick peas, and put this together in a half hour, so...

2. Heat oil in Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. 

3. Stir in water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 11/4 to 13/4 hours. 

4. Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes. 

S. Off heat, remove bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Sprinkle individual portions with grated Parmesan, drizzle with extra oil, and serve. 

WHY THIS RECIPE WORKS: In Sicily, chickpeas are the favored legume to use in soup. We found dozens of soup recipes starring chickpeas but were most interested in versions in vouch the mild bean shared the stage with escarole. We knew that dried beans were the way to go for our traditional soup because we could infuse the chickpeas with lots of flavor as they cooked. For aromatics, we started with the classic 

flavors of the region: onion, garlic, oregano, and red pepper flakes. I've also added fennel, which grows wild throughout much of the Mediterranean; its mild anise bite complemented the nutty chickpeas. A strip of orange zest added a subtle citrus-y note, while a Parmesan rind added a nutty richness and complexity that bolstered the chickpeas' flavor. When stirred In for the last 5 minutes of cooking, the escarole leaves 

udted until velvety and the stems retained a slight crunch. For more information on the science behind salt-soaking beans, and how to speed up the process if you're tight on time, see page 204. Parmesan rind can be replaced with a 2-inch chunk of the cheese. Serve with Garlic Toasts (page 97).