Escarole Soup

Directions

1. 1
   Coat the bottom of a large pot with the olive oil and place it over medium heat.
2. 2
   Give the oil a minute to heat up, then add the garlic.
3. 3
   Cook the garlic, stirring frequently, for about 1 minute, until it becomes very fragrant. Be careful to avoid burning the garlic.
4. 4
   Stir in the broth, chickpeas, pasta, and red pepper flakes. Raise the heat and bring the broth to a boil.
5. 5
   Lower the heat and let the broth simmer for about 5 minutes, stirring occasionally, then stir in the escarole.
6. 6
   Raise the heat and bring the broth back up to a boil. Lower the heat and let it simmer for about 5 minutes, stirring occasionally, until the pasta is tender and the escarole is wilted.
7. 7
   Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
8. 8
   Ladle into bowls and serve.