Recipe by Chef Andy Feeley, Bluecoast Seafood Grill & Raw Bar
Ingredients
¼ cup olive oil
1 cup medium-chopped onion
1 Tbsp minced garlic
1½ tsp minced fresh thyme leaves (or ½ tsp dried thyme)
1½ tsp minced fresh oregano or sweet marjoram (or ½ tsp dried)
8 cups coarsely chopped well-rinsed and drained escarole
1 or 2 fresh bay leaves
2½ cups cooked chickpeas
½ cup uncooked brown rice
10 cups water, vegetable stock (for a vegetarian end-point) or (for non-vegetarian,
use chicken or turkey stock)
1 cup frozen or canned whole kernel corn (or ¼ cup dried corn, presoaked)
2 Tbsp tomato paste
2 Tbsp fresh-squeezed lemon juice
1½ tsp salt
¼ tsp Tabasco Sauce
1 tsp(±) freshly cracked black peppercorns
Directions
Film the bottom of a heavy-bottomed 6 or 8-quart pot with the olive oil. Add the onions, garlic and fresh herbs, and sweat over medium heat until the onion is soft and just starting to become golden. (Be careful not to overcook or burn garlic.)
Add the escarole, chickpeas, brown rice and the 10 cups of water or stock. Cover and bring to a full boil, then reduce heat and simmer for 30 minutes. Stir in the corn, tomato paste and lemon juice, and return to a boil, but immediately reduce heat to a simmer for an additional 30 minutes.
Taste and season carefully with salt, pepper and Tabasco to taste.
Variations
1. Small dried pasta, such as Conchigliette, Tubetti, or Nocchette, cooked al dente will add gusto and extend this soup should extra guests arrive. Such additions will also allow for a second meal of leftover soup for lunch.
2. Adding a ham bone or smoked turkey wing or tail for a non-vegetarian rendition will enrich this soup tremendously. Also for a non-vegetarian rendition, a final garnish with slices of cooked smoked Polish kielbasa will be an added attraction.