This soup freezes well and is a great comfort food. Serve with a hearty multigrain
2 servings cooking spray (2 seconds of spray)
1 1/2 tablespoons olive oil
6 garlic cloves, peeled and chopped
2 large Spanish onions, diced
6 carrots, scraped and diced
3 large celery stalks, sliced
1 1/2 teaspoons salt
1 medium cabbage (2 pounds), shredded
10 large kale leaves (2 ounces), chopped
1/2 teaspoon thyme
2 bay leaves, broken
3 quarts water
1 (28-ounce) can plum tomatoes
1 pound chickpeas, cooked
1 cup penne or small shells
1/2 teaspoon black pepper
1/2 teaspoon salt
Lightly coat the bottom of a 10-quart pot with cooking spray. Heat olive oil;
add garlic, onions, carrots, celery, and 1/2 teaspoon salt, and cook over low heat
until onions are wilted but not brown.
Add cabbage, kale, thyme, bay leaves, and remaining 1 teaspoon of salt. Increase
heat, stirring constantly for about 1 minute; then add water, tomatoes, and chickpeas,
and bring to a full boil. Lower heat and simmer, covered, for 45 minutes.
Add the pasta and cook for an additional 15 minutes, or until pasta is tender.
Season with salt and pepper to taste.
Garnish with carrot curls or fat-free grated cheese.
Yield: 12 servings
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