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Prep Time	Cook Time	Total Time	Makes	Calories
10 min.	15 min.	25 min.	3	230

Creole Tomato and Garbanzo Bean Soup with Escarole

Local Creole tomatoes are available in the early summer months. Take adantage of their crisp, wonderful fresh taste in this simple soup. 

Ingredients:

Instructions:

1	Open up the can of garbanzo beans. Drain the liquid and rinse. Let the water drain completely for 5-10 mins before adding to heated pot.
2	Clean and lightly dry with paper towels the escarole. Slice into long thin ribbons.
3	Set a medium - large pot on a stove set at medium-hot. Add the olive oil and pinch of salt.
4	Add chopped shallots.
5	Add drained garbanzo beans and Creole chopped tomatoes to the pot. Add garlic slices, cumin and mirin. Let it come to a boil, stir every 2-3 minutes. Let the tomatoes dissolve into the liquid. Once the ingredient come to boil and the tomatoes have dissolved, turn down the heat to a low simmer. There should be a broth forming with the beans, if too thick add 2 tbsp. of water. Add black pepper, stir well. Remove from heat.
6	Grab three soup bowls, add the escarole to each bowl. The escarole will wilt and absorb the liquid. Ladle in 1/2 cup of soup into each bowl and add a tsp. of half and half. Serve warm.

Cook's Tips:

You can use any greens for this recipe. Spinach, Swiss chard, and collard greens are great substitutes.