Minestrone with cabbage and chickpeas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | medium | Onions; finely chopped |
| 1 | Clove garlic; minced | |
| 1 | medium | Carrots; peeled and diced |
| 1 | medium | Celery stalks; diced |
| ½ | Handful celery leaves; chopped | |
| 1 | medium | Potatoes; peeled and diced |
| 1 | cup | Shredded white cabbage |
| 1 | cup | Diced tomatoes; with juice or canned tomatoes |
| ½ | cup | Tomato sauce |
| 2 | tablespoons | Dry red wine; optional |
| 1 | Bay leaves | |
| 1 | teaspoon | Italian seasoning; herb mix |
| 8 | ounces | Cooked chickpeas; drained and rinsed |
| ½ | cup | Frozen green peas; thawed |
| 1 | tablespoon | Chopped fresh parsley |
| Salt and pepper; to taste | ||
Directions
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 seasoning mix.
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.
19% of 191 Cals from fat. Total fat: 4g.
"Minestrone" - Recipe from VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas (1996) Little Brown. "Filling and tasty, this Italian vegetable soup becomes a meal when served with bread. It keeps exceptionally well and develops flavor as it stands."
>REVIEW: Minestrone with Cabbage and Chickpeas was mild and mellow. Kind of soup that likely gets tastier with age. Children might like this: not too spicy especially if you use savoy or napa cabage. Makes a lot. Serves 4 to 6. Mild goes well with any bread. I used savoy and tomato paste (not sauce) and dried herbs; 1 Tbs. Madiera. It will likely be better reheated.
>From Pat Hanneman's Collection 98Mar >(c) Eat-LF Archives at www.reggie.com 1998Mar
Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 13, 1998