Escarole Soup

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, (minced)
• 6 cups vegetable broth
• 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
• 3/4 cup ditalini pasta
• 1/4 teaspoon red pepper flakes, (or to taste)
• 1 pound chopped escarole ((about 5 cups))
• 1 tablespoon lemon juice

Nutrition (per serving)