1 slice bacon, chopped
2 clove garlic, minced
8 cup Chicken Broth
1 tsp. Italian seasoning, crushed
1/2 cup uncooked rice-shaped orzo pasta
1 bunch escarole, sliced (about 6 cups)
3 medium fresh tomato, chopped (about 1 1/2 cups)
1 can (about 16 ounces) chickpeas (garbanzo beans) , rinsed and drained
Ground black pepper
Shredded Parmesan cheese

Cook the bacon in a 6-quart saucepot over medium heat for 1 minute. Add the garlic and cook until bacon is browned. Add the broth and seasoning. Heat to a boil. Add the pasta. Cover and cook for 10 minutes. Add the escarole, tomatoes and chickpeas. Cook for 10 minutes more or until the escarole is tender. Season with black pepper to taste. Serve with cheese.