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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat 8g31%
 Saturated Fat g%
Cholesterol 6mg
Sodium 127mg
Total Carbohydrate 4g7%
 Dietary Fiber 8g14%
 Sugars 4g7%
Protein 8g14%
Vitamin A20%
Prep Time
Cook Time
Total Time

10 min.

15 min.

25 min.



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. 


1 (15 oz) can of garbanzo beans
2 large creole tomatoes
1/4 cup of mirin cooking rice wine (or dry white wine)
1 tsp. of cumin
1 shallot chopped
1 clove of garlic sliced thin
6 large leaves of escarole (1/2 cup of fresh greens), sliced into long thin ribbons
1 tsp. of sherry vinegar
1 pinch of salt
1 tsp. of fresh ground black pepper
OPT: 1 tsp. of half and half (per bowl)
1 tbsp. of olive oil


1Open 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.
2Clean and lightly dry with paper towels the escarole. Slice into long thin ribbons.
3Set a medium - large pot on a stove set at medium-hot. Add the olive oil and pinch of salt.
4Add chopped shallots.
5Add 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.
6Grab 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.