Delicious Living
  • 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)

Cooked Tomato, Cabbage, and Chickpea Soup

Lisa Turner | Delicious Living
  • Serves: 4 people
  • Calories per serving: 264

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.

  1. 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.


Nutrition Facts Per Serving:
Calories: 264 calories
% fat calories: 31
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Protein: 8g
Carbohydrate: 41g
Fiber: 10g
Sodium: 581mg


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