2 servings cooking spray (2 seconds of spray)
1-1/2 tablespoons olive oil
6 garlic cloves, peeled and chopped
2 large Spanish onions, diced
6 carrots, scraped and diced
3 large celery stalks, sliced
1-1/2 teaspoons salt
1 medium cabbage (2 pounds), shredded
10 large kale leaves (2 ounces), chopped
1/2 teaspoon thyme
2 bay leaves, broken
3 quarts water
1 28-ounce can plum tomatoes
1 pound chickpeas, cooked
1 cup penne or small shells
1/2 teaspoon black pepper
1/2 teaspoon salt
Lightly coat the bottom of a 10-quart pot with cooking spray. Heat olive oil;
add garlic, onions, carrots, celery, and 1/2 teaspoon salt, and cook over low
heat until onions are wilted but not brown. Add cabbage, kale, thyme, bay
leaves, and remaining 1 teaspoon of salt. Increase heat, stirring constantly for
about 1 minute; then add water, tomatoes, and chickpeas, and bring to a full
boil. Lower heat and simmer, covered, for 45 minutes. Add the pasta and cook for
an additional 15 minutes, or until pasta is tender. Season with salt and pepper
to taste.
Suggestion: Serve with a hearty multigrain bread. Garnish with carrot curls or
fat-free grated cheese. Note: This soup freezes well and is a great "comfort
food."
Yield 12 servings
