Categories: soups

Ingredients

• 5 tablespoons olive oil
• 1 chopped yellow onion
• 8 cups chicken broth
• 1/2 head green cabbage (shredded)
• 1 cup caned whole plum tomatoes (chopped with juice)
• 1 carrot (finely chopped)
• 3 stalks celery
• salt and pepper
• 1 can chickpeas (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 1 cup small pasta

Directions

1. In a large pot over medium-low heat, warm the oil.

2. Add the onion and saute until softened, about 5 minutes.

3. Add the broth, cabbage, tomatoes, carrot and celery.

4. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

5. Raise the heat to high, cover, and bring to a boil.

6. Reduce the heat to medium-low ad cook, partially covered, until the vegetables are tender, about 30 minutes.

7. Stir in the chickpeas and kidney beans, and simmer, partially covered for 5 minutes.

8. Raise the heat to medium and add the pasta.

9. Cook, uncovered and stirring often, until the pasta is al dente, about 5 minutes.

10. Taste and adjust the seasoning with salt and pepper.

11. Ladle the soup into bowls and serve.

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