Instructions: In a large soup pot, heat the oil and saute the leeks for 2 minutes, stirring frequently. Add the boiling water, stock powder, and herb blend and bring to a boil. Add the pasta and 2 cups of the cabbage. Cook at a rapid boil for 3 minutes less than the minimum time on the pasta package.

Stir in the pasta sauce, chickpeas, the remaining cabbage, and salt and pepper to taste and return to a boil. Reduce the heat to medium and cook, uncovered, stirring frequently until the pasta is done, 3-4 more minutes.

Just before serving, stir in the basil and enough balsamic vinegar to sharpen the flavors. Add the Parmesan and more salt and pepper if needed.

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