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Creamy Vegetable Soup with Escarole
Ingredients
  • 1½ cups chopped carrots
  • 1½ cups sliced fresh mushrooms
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup frozen corn
  • 1 tablespoon minced garlic
  • 4 cups low-sodium vegetable broth
  • 1¼ teaspoon dried thyme, crushed
  • 1¼ teaspoon dried dill, crushed
  • 6 oz. dry whole wheat rotini pasta
  • 4 cups coarsely chopped fresh escarole or endive
  • 1 15-oz. can no-salt-added chickpeas, undrained
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Crusty whole grain French bread (optional)
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