1 bunch (1 lb.) escarole
1/4 c. olive oil
5 - 6 med. garlic cloves, finely minced
1 med. onion, sliced
2 qt. chicken broth
2 c. cooked rice
2 sprigs fresh parsley, chopped
1 (16 oz.) can chickpeas, drained
Black pepper, fresh ground
Parmesan cheese, grated

Rinse and drain escarole; remove sand. Cut leaves crosswise into long thin pieces. Heat oil in 4 quart saucepan. Saute escarole, garlic and onions 5 minutes. Stir occasionally. Add 1/2 cup chicken broth; cover, reduce heat (low) and simmer 25 minutes. (If liquid is absorbed too quickly, add more broth to avoid burning.) Add remaining broth, parsley, chickpeas and pepper to taste. Cover, simmer 10 minutes longer.

To serve, place 1/2 cup rice into each serving bowl, pour soup over rice and sprinkle with Parmesan cheese. Serves 4.