Creamy Vegetable Soup with Escarole

In a large pot cook the first six ingredients (through garlic) over medium 6 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining broth, the thyme, and dill. Bring to boiling. Stir in rotini and escarole. Return to boiling; reduce heat. Cook, uncovered, 8 to 10 minutes or until rotini is tender. 2. Place chickpeas in a small blender or food processor. Cover and blend until very smooth, adding a small amount of water if needed. Add to soup with lemon zest and juice; mix well. 3. Season with salt and pepper. Serve with crusty bread (if using).