Categories: not tried, soups

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 medium yellow onion, chopped
• 6 cups low-sodium vegetable broth
• 1 cup thinly sliced Savoy cabbage
• 1/4 cup tomato paste
• 1/4 cup chopped parsley
• 1 tablespoon chopped basil
• 2 large stalks of celery, sliced
• 2 medium carrots, peeled and chopped
• 1 dried bay leaf
• 1 (28-ounce) can chopped tomatoes, with their liquid
• 1 cup canned chickpeas, drained
• 1 cup dried fusilli pasta
• 1 (15-ounce) can cannellini or white beans
• Salt and pepper to taste
• 3/4 to 1 cup grated Parmesan cheese

Directions

1. In a large stockpot, heat oil over medium high heat.

2. Add garlic and onions and cook until translucent.

3. Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice and cook for 30 to 40 minutes, until vegetables are tender.

4. Add chickpeas, pasta, and beans and simmer for another 20 minutes. Season with salt and pepper.

5. Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top

6. r serving (about 18oz/518g-wt.): 280 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 830mg sodium, 41g total carbohydrate (8g dietary fiber, 8g sugar), 12g protein

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