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.

(1996) Little Brown. "Filling and tasty, this Italian vegetable soup becomes a meal when served with bread. It keeps exceptionally well and develops flavor as it stands."

)REVIEW: Minestrone with Cabbage and Chickpeas was mild and mellow. Kind of soup that likely gets tastier with age. Children might like this: not too spicy especially if you use savoy or napa cabbage.

Makes a lot. Serves
4 to 6.
Mild goes well with any bread. I used savoy and tomato paste (not sauce) and dried herbs; 1 Tbs. Madeira. It will likely be better reheated.

NOTES : Minestrone with Cabbage and Chickpeas was mild and mellow. Kind of soup
that likely gets tastier with age. Children might like this: not to spicy
especially if you use savoy or napa cabbage.

Makes a lot. Serve 4
to 6.

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