Soups Cabbage, Chickpea, and Tomato Soup

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Cabbage, Chickpea, and Tomato Soup

Cabbage, Chickpea, and Tomato Soup


1 large onion, sliced
1 medium fennel bulb, thick outer layer removed, sliced
1/2 head green cabbage, cored, thinly sliced
about 1/2 cup olive oil
1 large carrot, peeled, cut lengthwise in half and sliced
3 celery stalks, sliced
1 Tbs tomato paste
1 cup white wine
1 14oz can Italian plum or crushed tomatoes
1 Tbs fresh oregano, chopped
2 Tbs parsley, chopped
1 Tbs thyme leaves
2 bay leaves
2 tsp sugar
4 1/2 cups vegetable or chicken stock
2 1/2 cups cooked chickpeas (canned are fine too)
4 Tbs basic basil pesto (freshly made preferred but store-bought is ok)

1. Heat 3-4 Tbs of the olive oil over medium heat. Add the onion, fennel and cabbage. Season with salt. Saute until cabbage begins to break down and onion begins to soften, 5-7 minutes. Add the carrot and celery and continue cooking another 4-5 minutes, stirring occasionally. Stir in the tomato paste and cook 1 minute. Add the wine and let it reduce 1-2 minutes.

2. Add the canned tomatoes with their juices, herbs, sugar, stock, and some more salt and pepper. Bring to a boil, then reduce heat and simmer gently 30 minutes.

3. Add half the chickpeas to a food processor with 2 Tbs olive oil and a pinch of salt. Puree until you have a hummus-like puree. Stir puree into the soup. Add remaining whole chickpeas into the soup and simmer 5 minutes. Taste and adjust seasonings as you like.

4. To serve, remove bay leaves, and ladle soup into bowls and add dollops of the basil pesto.

Serve with toasted garlic bread.

Serves 4-6

Source: Loosely adapted from Ottolenghi"s Plenty Posted on April 8, 2012
on line at

April 9, 2012