1 Tbsp. olive oil
1/2 c. onion, chopped
2 cloves garlic
3 tsp. Italian seasoning
1 c. chickpeas (ceci)
1 c. cabbage
1 c. cauliflower
1 c. carrots
1 28oz. can diced tomatoes
1 c. zucchini
1 15.3oz. can Great Northern beans
7 c. chicken stock
A hearty Italian vegetable soup. It may not be "autentico" but it's the way I like it! Packed with vegetables, it's a great healthy lunch. Try making it with homemade stock –
Yield: 3 qts.
Most minestrone soups include pasta; I've skipped it here to shave the calories. If you just can't conscience a pasta-free minestrone, choose a small shape like ditalini, and add it at the end of cooking.
(If you're using dried chickpeas, allow them to soak overnight.)
In a large stockpot, heat olive oil. Add chopped onion. Mince garlic and add to stockpot. Allow to cook until onion is translucent and softened. Add Italian seasoning. If you're using dried chickpeas, stir in the chickpeas here. Add 3 c. stock. (If you like, you can add all the stock at this stage, or wait to add the rest of it when the remaining vegetables are added so that you have more of a sense of how broth-y you want your soup.)
Bring to a boil, then reduce to simmer.
While the stock is coming to a boil, chop the cabbage. Cut cauliflower into bite-sized pieces (be limited by the size of your soup spoons). Cut carrots into thick slices or chunks.
Add cabbage, cauliflower, and carrots to the stockpot. Stir in diced tomatoes.
Allow to simmer at least 20 min., until carrots are becoming tender.
Cut zucchini into bite-sized chunks. Drain and rinse Great Northern beans. If you're using canned chickpeas, drain and rinse them as well. Add to stockpot. It's probably looking less and less "soup-like" so add more chicken stock. (I used a total of 7 cups.)
Serve hot, alongside a crusty bread.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday October 9th, 2007