Escarole Soup with Chickpeas

Campbell's Escarole Soup with Chickpeas Recipe

Start with one slice of bacon and the flavors begin to build. Then add the rest of the ingredients...and in less than an hour, a world of adventurous eating awaits.

At a glance


20 min.


50 min.



Servings: about 1 3/4 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 slice bacon, chopped
2 cloves garlic, minced
8 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
4 ounces (about 1/2 cup) uncooked orzo pasta
1 bunch escarole, sliced (about 6 cups)
3 medium tomatoes, chopped (about 1 1/2 cups)
1 can (about 16 ounces) chickpeas (garbanzo beans), rinsed and drained
1 dash ground black pepper
2 tablespoons shredded Parmesan cheese

How to Make It

  • 1

    Cook the bacon in a 6-quart saucepot over medium heat for 1 minute. Add the garlic and cook until the bacon is browned, stirring occasionally.

  • 2

    Stir the broth and Italian seasoning in the saucepot and heat to a boil. Add the pasta. Cover and cook for 10 minutes. Add the escarole, tomatoes and chickpeas and cook for 10 minutes or until the escarole is tender. Season with black pepper to taste and sprinkle with cheese.

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