Sicilian chickpea and escarole soup with rosemary-garlic bread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sicilian chickpea and escarole soup with rosemary-garlic bread

Sicilian chickpea and escarole soup with rosemary-garlic bread

Soy-Free, Vegetarian

2 Servings, 630 Calories/Serving

30–40 Minutes

Southern Italy is renowned for its satisfying vegetable-centered meals, and this fast early-summer soup is a delicious example. Your kitchen will be filled with the aromas of fresh rosemary and garlic bread baking as the chickpeas and vegetables simmer. For the soup, the key is to season as you go. Piment d’Espelette, a mildly spicy chile from the French Basque country, adds a bit of heat.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 tablespoons unsalted butter
  • 1 carrot
  • 1 fennel bulb
  • 1 or 2 shallots
  • Peeled fresh garlic
  • 1 cup cooked chickpeas
  • 1 wedge escarole
  • Fresh flat-leaf parsley
  • Fresh rosemary
  • 1 ciabatta roll
  • ¼ teaspoon piment d’Espelette (optional)
  • ¼ cup shaved Parmesan

Nutrition per serving

Calories 630, Total Fat 32g (41% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 860mg (37% DV), Total Carb. 64g (23% DV), Fiber 14g (50% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables and herbs

Heat the oven to 400ºF.
  • Let the butter come to room temperature.
  • Scrub or peel the carrot and trim off the top; cut the carrot in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon. Divide into two equal portions, one for the garlic bread and one for the soup.
  • Rinse the chickpeas.
  • Trim the root end from the escarole; coarsely chop the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves./li>
  • Strip the rosemary leaves from the stems; finely chop the leaves. Divide into two equal portions, one for the garlic bread and one for the soup.


Make the garlic bread

In a small bowl, combine the butter with half the rosemary and garlic. Season with salt and mash with a fork until well blended.
Cut the ciabatta in half lengthwise and spread the rosemary-garlic butter evenly over the cut sides. Place, cut side up, on a sheet pan and toast in the oven until the butter has melted and the ciabatta is lightly browned, 8 to 10 minutes.
While the ciabatta bakes, make the soup.


Cook the soup

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the carrot and fennel, season with salt, and cook, stirring occasionally, until caramelized, 3 to 5 minutes. Stir in the shallots, the remaining garlic, and as much piment d’Espelette as you like. Season with salt and cook until the shallots begin to soften, 1 to 2 minutes.
Add the chickpeas, escarole, and 3 cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the escarole is tender, 2 to 3 minutes.
Remove from the heat, add the parsley and the remaining rosemary, and season to taste with salt and pepper.


Transfer the soup to individual bowls. Garnish with the Parmesan and serve with the rosemary-garlic bread.