This tastes like a light, spicy minestrone, minus the pasta. The nutrients found in tomatoes, cabbage, and carrots need cooking for best absorption, and beans require heat-induced softening for digestibility.
Recipe Ingredient Details:
1 small head green cabbage (about 1 pound), shredded
1 red onion, chopped
2 cups diced Roma tomatoes, with juice (about 4 tomatoes)
2 medium carrots, peeled and chopped
1 small zucchini, chopped
5 cups low-sodium vegetable broth
1 15-ounce can chickpeas (garbanzos), drained and rinsed
2 tablespoons extra-virgin olive oil
1/4 cup (packed) minced fresh basil leaves
1/2 teaspoon dried red pepper flakes (or to taste)
Sea salt and freshly ground black pepper (to taste)
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.
Thu, 2012-08-23 18:49