Cooked Tomato, Cabbage, and Chickpea Soup
| Servings |
| 4people |
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Ingredients
- 1small head green cabbage (about 1 pound), shredded
- 1 red onion, chopped
- 2cups diced Roma tomatoes, with juiceabout 4 tomatoes
- 2medium carrots, peeled and chopped
- 1small zucchini, chopped
- 5cups low-sodium vegetable broth
- 115-ounce can chickpeas (garbanzos), drained and rinsed
- 2tablespoons extra-virgin olive oil
- 1/4cup (packed) minced fresh basil leaves
- 1/2teaspoon dried red pepper flakesor to taste
- Sea salt and freshly ground black pepperto taste
Instructions
- In a large soup pot, combine cabbage, onion, tomatoes, carrots, zucchini, and broth. Bring to a boil; reduce heat; and simmer, covered, for 10 minutes. Stir in chickpeas and cook for 5 minutes longer. Stir in olive oil, basil, and red pepper flakes. Season with salt and pepper, and serve immediately.
Recipe Notes
Nutrition Facts
Cooked Tomato, Cabbage, and Chickpea Soup
Amount Per Serving
Calories 264
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving: |
| Calories: 264 calories |
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| % fat calories: 31 |
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| Fat: 10g |
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| Saturated Fat: 1g |
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| Cholesterol: 0mg |
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| Protein: 8g |
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| Carbohydrate: 41g |
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| Fiber: 10g |
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| Sodium: 581mg |