This soup is more or less a variant of a minestrone, which in Italian literally means big soup. While we’ve used cabbage, feel free to substitute another more unusual cooking green such as collards, beet greens, or turnip greens. The flavor will be slightly different, but the end result will still be delicious.
Serving suggestion: For even more flavor, top the soup with a teaspoonful of grated Parmesan or pesto sauce. To reduce the sodium content, use low-sodium broth, tomatoes, and chickpeas.
- 1 tablespoon olive oil
- 2 red bell peppers, cut into 1/2-inch chunks
- 5 cloves garlic,minced
- 6 cups (about 1 pound) shredded Savoy or green cabbage
- 2 cups chicken broth, homemade or canned
- 2 1/2 cups water
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 can (15 1/2 ounces) chickpeas, rinsed and drained
- 2 teaspoons grated lemon zest
- 1/2 cup small pasta shapes, such as ditalini or elbow macaroni
- In a nonstick Dutch oven or large saucepan, heat the oil over medium heat. Add the bell peppers and cook, stirring frequently, until soft, about 5 minutes.
- Add the garlic and cabbage, stirring to coat. Cover and cook until the cabbage has wilted, about 5 minutes.
- Add the broth, water, stewed tomatoes, chickpeas, and 1 teaspoon of the lemon zest, and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes.
- Add the pasta, cover, and cook until the cabbage is tender and the pasta is al dente, about 10 minutes. Stir in the remaining 1 teaspoon lemon zest.
Nutrition information per serving
calories 265 • total fat 5g (saturated 1g) • cholesterol 0mg • dietary fiber 12g • carbohydrate 44g • protein 12g • sodium 670mg
Good source of: beta carotene, fiber, folate, magnesium, potassium, selenium, thiamin, vitamin B6, vitamin C, vitamin E