Recipe for Minestrone #4 (with Cabbage and Chickpeas) 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl olive oil
2 med onions finely chopped
2 x cloves garlic minced
2 med carrots peeled and diced
2 med celery stalks diced
1/4 cup celery leaves (or a handful) chopped
2 med potatoes peeled and diced
2 cup shredded white cabbage
1 x 14 oz can diced tomatoes with juice
1/2 cup tomato sauce
4 tbl dry red wine (optional)
2 x bay leaves
2 tsp Italian herb mix
1 x 16 oz can cooked chickpeas drained and rinsed
1 cup frozen green peas thawed
2 tbl chopped fresh parsley for garnish
Instructions:
Instructions: Heat the oil in a soup pot. Add the onions and garlic and saute over moderate heat until the onions are golden.

Add the carrots, celery, celery leaves, potatoes, and cabbage, along with just enough water to cover.

Add the tomatoes, tomato sauce, optional wine, bay leaves, and seasoning mix.

Bring to a simmer, then simmer gently, covered, until the vegetables are just done, about 45 minutes.

Add the chickpeas, green peas, and parsley. Correct the consistency with more water if necessary, then season to taste with salt and pepper. Simmer over low heat for at least another 20 to 30 minutes, or until the vegetables are completely tender but not overdone.

Description: "Tested: mild. Make the soup ahead so that it benefits from the reheat. Book cover recipe!"

NOTES : Filling and tasty, this Italian vegetable soup becomes a meal when served with bread, such as Focaccia. It keeps exceptionally well and develops flavor as it stands.

* REVIEW: Minestrone with Cabbage and Chickpeas was mild and mellow. Its the kind of soup that gets tastier with age; it makes a lot but you might make extra. Children might like this: not too spicy especially if you use savoy or napa cabbage. Mild goes well with any bread. I used savoy and tomato paste (not sauce) and dried herbs; 1 Tbs. Madeira. Recommend: make it ahead. Reheat gently. -Hanneman (phannema@wizard.ucr.edu) 1998

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