3 tbs olive oil
3 shallots, diced
3 garlic cloves, diced
1 celery stalk, chopped
1 pinch red pepper flakes
4 cups lowfat vegetable broth
2 tbs fresh rosemary, chopped
3 anchovy fillets, mashed
2 cups cooked or canned chickpeas (garbanzo beans)
1 cup white wine
2 cups chopped escarole
Salt & freshly ground pepper to taste

In a large saucepan, combine the olive oil, shallots, garlic, celery & red pepper flakes. Cook on medium for 3 minutes. Add the broth, rosemary, anchovy fillets, chickpeas & rice. Cook on medium for 60 minutes. Remove half of the mixture from the pot, let cool slightly and puree, then add back to the origional pot. Add wine and escarole. Cook for 6 to 7 minutes or until tender. Ad salt & pepper. Let soup sit about 15 minutes to cool before serving.

Makes 4 servings

Per serving: 385 calories, 15 g protein, 43 g carbohydrates, 6 g fiber, 13 g fat, 2 g saturated fat, 405 mg sodium, 1 mg cholesterol.