Recipe: Minestrone with Cabbage and Chickpeas

MINESTRONE WITH CABBAGE AND CHICKPEAS

"Filling and tasty, this Italian vegetable soup becomes a meal when served with bread. It keeps exceptionally well and develops flavor as it stands."

2 teaspoons olive oil
1 medium onions, finely chopped
1 clove garlic, minced
1 medium carrots, peeled and diced
1 medium celery stalks, diced
1/2 handful celery leaves, chopped
1 medium potatoes, peeled and diced
1 cup shredded white cabbage
1 cup diced tomatoes, with juice (or canned tomatoes, diced)
1/2 cup tomato sauce
2 tablespoons dry red wine (optional)
1 bay leaves
1 teaspoon Italian seasoning
8 ounces cooked chickpeas, drained and rinsed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley
Salt and pepper (to taste)

Heat the oil in a soup pot. Add the onions and garlic and saute over moderate heat until the onions are golden.

Add the carrots, celery, celery leaves, potatoes, and cabbage, along with just enough water to cover. Add the tomatoes, tomato sauce, optional wine, bay leaves, and Italian seasoning. Bring to a simmer, then simmer gently, covered, until the vegetables are just done, about 45 minutes.

Add the chickpeas, green peas, and parsley. Correct the consistency with more water if necessary, then season to taste with salt and pepper. Simmer over low heat for at least another 20 to 30 minutes, or until the vegetables are completely tender but not overdone.

Makes 4 servings
Source: Vegetarian Soups For All Seasons by Nava Atlas