As you know, we are eating tons of chickpeas around here these days so I decided to toss them into a classic soup.
I made this for lunch on Valentine’s Day for me and my love to share.
Nothing says love like a good dose of fiber.
2 Tablespoons olive or grapeseed oil
1 carrot, finely chopped
1/3 onion, chopped
2 celery stalks, chopped
2 garlic, finely chopped
2 cups shredded and chopped cabbage
1 15.5 oz. can of organic kidney beans
1 15.5 oz. can of organic chickpeas
4 cups low-sodium organic vegetable broth
3 cups of water
1-2 Tablespoons dried basil
1-2 Tablespoons dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb. uncooked whole-grain penne pasta
1. Heat oil in a skillet over medium high heat. Add in the carrots, onion, celery and saute for about 10 minutes, while stirring often. Add the garlic and cabbage and saute 1-2 additional minutes.
2. Meanwhile, set the slow cooker on high for 4 hours or low for 6 hours (optional to slow cook; if you wish, simply use a dutch oven at step 1). Add the beans, with juices, both, water, and seasonings into the slow cooker.
3. When the saute is complete, add to the slow cooker, mix well, cover and let it slow cook.
4. About 15 minutes before you wish to eat, add the pasta to the soup.
In theory, you can eat the soup once everything is hot but I love the kidney beans to get nice and dark.