Ingredients:

1 medium head Savoy Cabbage (see Tips)

2 cans (15 Oz) chick peas/garbanzo beans

2 medium size carrots, diced 

1 celery stalk, diced

1 small onion, chopped

2 garlic cloves, chopped

1 TBSP tomato paste 

4 TBSPs Olive Oil

1 quart vegetable soup/stock 

Salt and pepper to taste 

Fresh rosemary and/or sage as needed

Directions:

Clean cabbage by removing outer leaves first.

Slice it into strips, after removing the core, and rinse in colander under running water.

Set aside.

Place olive oil in a soup pot.

Heat it on medium and add chopped onion, chopped garlic, diced carrots, diced celery and fresh herbs.

Stir often until veggies are wilted.

Add tomato paste and stir until veggies are coated.

Add vegetable soup and stir well.

When soup comes to a boil, add cabbage strips.

Adjust seasoning with salt and pepper to taste.

Stir and simmer on low heat for about 15-20 minutes or until cabbage is soft (but not mushy!).

Remove herbs.

Add drained beans and stir.

Simmer on low for 10 more minutes.

Remove from heat and let soup sit a few minutes before serving.

You can serve this soup with a drizzle of extra virgin olive oil and crostini (croutons).

Makes 4 servings.

TIPS:

Savoy cabbage is the curly kind of cabbage. I prefer it because it has a milder flavor and pretty appearance (the curly strips almost look like pasta) but you can use any type of cabbage you like for this recipe.

I used chick peas but you can substitute them for any bean you prefer. To make it easier for you, I recommend canned beans, but if you like to cook your own, feel free to do that.

You can substitute tomato paste with 1/2 cup chopped or crushed tomatoes. If you use chopped, allow 5 extra minutes for   tomatoes to reduce a bit. Also, if you can’t find fresh herbs, use dry ones. 

If you’re not a vegetarian and want deeper flavor, use chicken, beef or turkey stock instead of vegetable one.