Simple Cabbage and Chickpea Soup with Fresh Basil

Fresh basil turns ordinary cabbage soup into "pesto soup." Author Susan Voisin

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Name: Simple Cabbage and Chickpea Soup with Fresh Basil
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Vegan
Ingredients: 1 onion chopped; 2 carrots sliced; 4 cloves garlic cloves minced or pressed; 6 cups hot water (plus bouillon cubes below) or vegetable broth (and no bouillon cubes); 3 cubes no-salt added bouillon cubes (or enough to f; 1/2 head cabbage chopped; 1 15- ounce can diced tomatoes; 1 16- ounce can chickpeas rinsed and drained (or 1 1/2 cups cooked chickpeas); 2 teaspoons oregano; generous grating black pepper; 1/3 cup fresh basil chopped; 2 tablespoons pine nuts lightly toasted (optional)

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INGREDIENTS

1 onion ; chopped
2 carrots sliced
4 cloves garlic cloves ; minced or pressed
6 cups hot water (plus bouillon cubes ; below) or vegetable broth (and no bouillon cubes)
3 cubes no-salt added bouillon cubes (or enough to f
1/2 head cabbage ; chopped
1 15- ounce can diced tomatoes
1 16- ounce can chickpeas ; rinsed and drained (or 1 1/2 cups cooked chickpeas)
2 teaspoons oregano
generous grating black pepper
1/3 cup fresh basil ; chopped
2 tablespoons pine nuts ; lightly toasted (optional)

INSTRUCTIONS

2. Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.

Notes

*I used 3 cubes (6 servings) of Rapunzel No-Salt Vegan Vegetable Bouillon, which contain 25 calories, 2 grams of fat and 130 mg per serving. If you use another broth or bouillon cube, your nutritional stats will vary.

NOTES

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Simple Cabbage and Chickpea Soup with Fresh Basil

1 onion chopped
2 carrots  sliced
4 cloves garlic cloves minced or pressed
6 cups hot water (plus bouillon cubes below) or vegetable broth (and no bouillon cubes)
3 cubes no-salt added bouillon cubes (or enough to f
1/2 head cabbage chopped
1 15- ounce can diced tomatoes
1 16- ounce can chickpeas rinsed and drained (or 1 1/2 cups cooked chickpeas)
2 teaspoons oregano
 generous grating black pepper
1/3 cup fresh basil chopped
2 tablespoons pine nuts lightly toasted (optional)

1.	Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
2.	Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.
Notes
*I used 3 cubes (6 servings) of Rapunzel No-Salt Vegan Vegetable Bouillon, which contain 25 calories, 2 grams of fat and 130 mg per serving. If you use another broth or bouillon cube, your nutritional stats will vary.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 6 Servings

Calories: 39
Calories from Fat: 12 (31%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 14.5mg		1 %
Potassium 175.3mg		5 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 4.1g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 39

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