Best 4 Cabbage Minestrone With Chick Peas Recipes
**Cabbage Minestrone with Chickpeas: A Hearty and Flavorful Italian Vegetable Soup**
Immerse yourself in the rustic charm of Cabbage Minestrone with Chickpeas, an authentic Italian vegetable soup that spells comfort in every spoonful. This hearty and flavorful soup is a symphony of fresh vegetables, tender chickpeas, and a rich, savory broth that warms the soul on chilly days. Discover the delightful interplay of textures and flavors as you savor each ingredient, from the sweet crunch of cabbage to the earthy notes of carrots and celery, all perfectly complemented by the nutty richness of chickpeas. This versatile recipe offers a delightful journey through the flavors of Italy, making it an ideal choice for a wholesome and satisfying meal. Whether you're a vegetarian seeking a protein-packed dish or a meat-lover looking for a lighter option, Cabbage Minestrone with Chickpeas will surely tantalize your taste buds and leave you feeling nourished and invigorated. Join us on a culinary adventure as we explore the detailed recipe inside and unravel the secrets of creating this Italian classic in your own kitchen.
CONTEST-WINNING EASY MINESTRONE
This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon
Provided by Taste of Home
Time 1h5m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
CABBAGE WITH CHICKPEAS
Use this as a side dish for your Greek meals. Serve with chicken kebabs, hummous, roasted red peppers, tzatziki...you get the idea!
Provided by Sackville
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
- Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
- Meanwhile, drain and rinse the chickpeas.
- Shake dry.
- Remove the stalk from the cabbage and shred into strips.
- Wash and shake dry.
- Take the mint leaves and shred finely.
- When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
- Cook for a few minutes, then add the cabbage.
- Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
- Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
- Stir well and cook for 3-4 minutes before turning off heat.
- Taste and adjust the seasoning.
- Leave to rest and cool slightly before topping with a dollop of yoghurt.
Nutrition Facts : Calories 271.3, Fat 11.5, SaturatedFat 1.6, Sodium 607.3, Carbohydrate 39.1, Fiber 8.6, Sugar 6.2, Protein 7.3
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
MINESTRONE
Vegetables and herbs fresh from my garden make this one of our favorite soups. This recipe makes a lot, so it's perfect for large gatherings or to freeze in smaller containers for fast meals.-Virginia Bauer, Botkins, Ohio
Provided by Taste of Home
Time 1h50m
Yield 20 servings (5 quarts).
Number Of Ingredients 20
Steps:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 538mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein.
Tips:
- Use a variety of vegetables. This will give your minestrone soup a more complex flavor and texture. Some good options include cabbage, carrots, celery, onions, and potatoes. You can also add other vegetables, such as zucchini, green beans, or peas.
- Don't be afraid to experiment with different beans and lentils. Chickpeas are a classic minestrone ingredient, but you can also use other beans, such as kidney beans, black beans, or lentils. Each type of bean has its own unique flavor and texture, so experiment until you find a combination that you like.
- Add some herbs and spices. Herbs and spices can help to enhance the flavor of your minestrone soup. Some good options include basil, oregano, thyme, rosemary, and garlic. You can also add a pinch of red pepper flakes for a little bit of heat.
- Simmer your soup for at least 30 minutes. This will help to develop the flavors and make the soup more hearty. You can simmer it for longer if you want a more intense flavor.
- Serve your minestrone soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Minestrone soup is a delicious and versatile soup that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and beans, and it's also a hearty and satisfying meal. So next time you're looking for a quick and easy soup recipe, give minestrone a try.
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