Escarole Soup

This soup is hearty and filling and takes less than 10 minutes to make. Full of protein from the tofu and chickpeas, this soup is perfect after a morning of working out. 

1 cup chicken stock 

1 lime 

1/4 cup chickpeas 

1/2 square tofu (medium dice)

1 cup escarole (rough chop) 

Salt and pepper to taste 

Drizzle olive oil 

Bring your stock to a simmer and add your escarole. I wouldn't worry about over cooking this. The main issue with over cooking your veggies (especially greens) is that you have your nutrients seep out into your cooking liquid. In this case you are going to be drinking the soup anyway. 

Dice up your tofu and add to your soup. Take your chickpeas and drizzle olive oil on them. Toss in salt and pepper and bake in the oven at 400 degrees for 8 minutes. Any color the chickpeas get will be transferred into your soup. Add the roasted chickpeas to your broth. Finish with lime and s&p. 

Variations: 

This can easily be made vegan or vegetarian by substituting vegetable stock for the chicken. If you like having meat with lunch feel free to substitute grilled chicken for the tofu. 

Enjoy!