With the arrival of the first chilly autumn and winter days, the desire for warm and hearty dishes becomes more apparent. The Cabbage and Chickpea Soup is the perfect answer to this need: an ageless classic of rustic and country cuisine, rediscovered today as a healthy and incredibly tasty “comfort food.”

A single dish that combines simplicity, tradition, and an incredible nutritional intake.

Unlike soup, this kind of soup does not include pasta or rice but is served with pieces of bread or toasted croutons and usually has a thicker appearance.

For an extra touch of flavor, add a drizzle of raw extra virgin olive oil to the soup before serving: it not only enhances the taste of the dish but also provides antioxidants and monounsaturated fatty acids useful for preventing cardiovascular disorders.

For the preparation of this recipe, I used dried chickpeas: I soaked them the night before and then cooked them separately. If you prefer to speed up the process, you can also use a can of pre-cooked chickpeas: it depends on your taste and the time you have available.

Let’s see together how to make the Cabbage and Chickpea Soup recipe. Prepare the ingredients, and let’s get started.

Other tasty recipes:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1/2 cabbage
12 oz cooked, boiled chickpeas
1 onion
1 clove garlic
4 tbsps tomato sauce
1 sprig rosemary
1 qt vegetable broth
3 tbsps extra virgin olive oil
salt
pepper

Tools

1 Cutting board
1 Knife
1 Pot
1 Chopper

Steps

Making the Cabbage and Chickpea Soup is simple.

First, clean the cabbage: remove the most damaged outer leaves, then wash it, pat it dry with kitchen paper, and on a cutting board, slice it into strips.
Next, peel the onion and chop it with the chopper along with the rosemary needles; place the chickpeas in a plate and mash half of them with a fork.
Then, heat 3 tablespoons of extra virgin olive oil in a large pot, and sauté the chopped onion, rosemary, and a whole clove of garlic over low heat.
Then, remove the garlic and add the sliced cabbage, let it flavor for about a minute while stirring, then add the tomato sauce; cover with a lid and cook on low heat for 20 minutes.
At this point, add the chickpeas, cover with the hot broth, and continue cooking over medium-low heat for about 30 minutes.
Near the end of the cooking, adjust with salt and serve hot, accompanied by toasted bread croutons grilled for 2 minutes.
Here is the Cabbage and Chickpea Soup ready. Enjoy your meal!
Until the next recipe.

Storage

You can store the Cabbage and Chickpea Soup in the refrigerator for 2 days, closed in an airtight container.

Tips and Suggestions

– Oil is Essential: serve the soup with a generous drizzle of high-quality raw extra virgin olive oil. The oil not only enhances the flavors but adds a touch of shine and freshness.

– Toast some rustic bread (even stale) in a pan with a drizzle of oil and a clove of garlic or a pinch of chili pepper. The crunchiness is essential for the contrast.

– Final Cheese Touch: if you have no vegan requirements, a generous sprinkle of freshly grated Parmigiano Reggiano or Pecorino will add savoriness and an irresistible umami note. “The “umami note” is the taste derived from Japanese and means “savory” or “delicious.” It is considered the fifth fundamental taste, alongside sweet, salty, sour, and bitter.”

– Spiciness to Taste: A pinch of fresh or dried chili flakes is perfect for those who love a touch of liveliness that warms even more.

Did you know that …

Legumes are cooked when they “sink.” To understand if the legumes (lentils, ..) are ready to serve, there’s a very simple method: as long as they float, let them cook; when they remain completely at the bottom of the pot, it means they are perfectly cooked.

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