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
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In a large pot over medium-low heat, warm the oil.
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Add the onion and saute until softened, about 5 minutes.
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Add the broth, cabbage, tomatoes, carrot and celery.
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Season with 1 teaspoon salt and 1/2 teaspoon pepper.
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Raise the heat to high, cover, and bring to a boil.
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Reduce the heat to medium-low ad cook, partially covered, until the vegetables are tender, about 30 minutes.
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Stir in the chickpeas and kidney beans, and simmer, partially covered for 5 minutes.
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Raise the heat to medium and add the pasta.
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Cook, uncovered and stirring often, until the pasta is al dente, about 5 minutes.
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Taste and adjust the seasoning with salt and pepper.
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Ladle the soup into bowls and serve.