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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) olive oil |
4 clove(s) garlic (finely chopped) |
1 medium onion (chopped) |
6 cup(s) vegetable broth or water |
1 cup(s) thinly sliced savoy cabbage |
1/4 cup(s) tomato paste |
1/4 cup(s) chopped parsley |
1 tablespoon(s) chopped basil |
2 stalk(s) celery, chopped |
2 carrots, peeled and chopped |
1 dried bay leaf |
1 can(s) 28 oz. chopped tomatoes (with liquid) |
1 cup(s) canned chickpeas, drained |
1 cup(s) dried fusilli pasta |
1 can(s) 15 oz. cannelllini or white beans, drained |
salt and pepper |
3/4-1 cup(s) grated parmesan cheese |
Directions:
1. In a large stockpot, heat oil over medium high heat. Add garlic and onions and cook until translucent.
2. Now add the broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes along with their juice and cook for 30 to 40 minutes, until the vegetables are cooked tender.
3. Add chickpeas, pasta, and beans at the very end, and simmer for another 20 minutes. Season with salt and pepper according to your taste.
4. Ladle soup into bowls and serve with Parmesan cheese sprinkled over the top. You can also add some garlic croutons for more flavor.
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