Meatless Monday: Cabbage Soup with Chickpeas and Pasta

At this time of year, Cabbage Soup with Chickpeas and Pasta is exactly what you need.

It’s fast, easy, frugal and healthy.

You probably already have most of the ingredients you’ll need.

If you don’t, you can find them easily in pretty much any grocery store or supermarket.

Simple, cheap and good for you: a great way to end the old year and begin a new one.

(Psst: Try it with some No-Knead Pan Bread on the side!)

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Cabbage Soup with Chickpeas and Pasta

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

This soup makes a big batch, and can be refrigerated for up to three days.

Category: Easy

Servings: 10 servings

Author: Mary Gillespie

Ingredients

• 1 tablespoon / 15 ml olive or vegetable oil
• 1 medium onion finely chopped (about 1 cup / 250 ml)
• 2 cloves garlic minced
• 2 large carrots peeled and diced (about 1-1/2 cups / 375 ml)
• 2 stalks celery diced (about 1 cup / 250 ml)
• 1/2 teaspoon / 2.5 ml salt
• 1 small can 5.5 oz / 156 ml tomato paste
• 2 cups cooked chickpeas or one 14 oz / 540 ml can - drained and rinsed
• 6 cups / 1.5 liters vegetable stock
• 1 large can 28 oz / 796 ml diced tomatoes
• 1-1/2 teaspoons / 7.5 ml brown sugar
• 1/4 cup / 60 ml chopped parsley or 1 tablespoon / 15 ml dried parsley
• 2 teaspoons / 10 ml dried oregano
• 1-1/2 teaspoons / 7.5 ml dried basil
• 1 teaspoon / 5 ml dried thyme
• 1/2 teaspoon / 2 5 ml dried chili flakes
• 1/4 teaspoon / 1 25 ml ground pepper
• 1/2 head cabbage roughly chopped (about 4 cups / 1liter)
• 1 cup / 250 ml uncooked pasta
• 1/2 teaspoon / 2.5 ml salt

Instructions

1. Heat a large saucepan over medium heat. When the pan is heated, add the oil and swirl to coat pan. Add onions and cook for 2-3 minutes, or until onions begin to soften. Add garlic, carrots, celery and salt and cook for 1-2 minutes longer. Do not let vegetables brown. If they start to brown, turn down the heat.
2. Add tomato paste and stir to cook vegetables. Cook for one minute, then add chickpeas, stock tomatoes, brown sugar and herbs (parsley, oregano, basil, thyme, chili flakes and ground pepper). Bring to boiling point.
3. Add cabbage and pasta and 1/2 teaspoon of salt and bring back to boil. Reduce heat and simmer, uncovered, for 15 minutes.
4. Serve hot or refrigerate for up to three days.