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

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What You'll Need

1 slice bacon, chopped
2 cloves garlic, minced
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 teaspoon Italian seasoning, crushed
1/2 cup uncooked rice-shaped orzo pasta
1 bunch escarole, sliced (about 6 cups)
3 medium fresh tomatoes, chopped (about 1 1/2 cups)
1 can (about 16 ounces) chickpeas (garbanzo beans), rinsed and drained
Ground black pepper
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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Recipe Nutritional Information

Made With

Swanson® Certified Organic Chicken Broth Swanson® Chicken Broth Swanson® Natural GoodnessTM Chicken Broth


189 189 196


4g 4g 4g


1g 1g 1g


3mg 9mg 3mg


780mg 1327mg 807mg


31g 31g 31g


6g 6g 6g


9g 9g 12g


11%DV 11%DV 11%DV


10%DV 10%DV 10%DV


4%DV 4%DV 4%DV


14%DV 14%DV 14%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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