This tomato-cabbage soup is simple and light, but still so satisfying. Serve this soup with a side of toasted bread and some white wine. Enjoy!

Ingredients:

  • 1 white or yellow onion, chopped
  • 1 Tbsp of olive oil
  • 1/4 tsp of minced garlic
  • 1 zucchini, chopped
  • 1/2 of a head of cabbage, chopped
  • 2 14.5 oz cans of diced tomatoes (with the juices included)
  • 1/4 cup of chopped fresh parsley
  • 5 cups of vegetable broth
  • 2 cans of chickpeas, drained
  • 1 Tbsp of lemon juice
  • Desired amount of salt and pepper

Instructions:

  1. In a large pot, sauté the onions in the olive oil. Once they start to soften, add the garlic and zucchini. Continue to sauté the vegetables for 2-3 more minutes.
  2. Now add the cabbage, tomatoes, parsley, and vegetable broth. Bring the pot to a boil. Cover and simmer for 10-12 minutes to let the cabbage wilt.
  3. Finally, add the chickpeas, lemon juice, and salt & pepper. Cover again and simmer for an additional 25 minutes.
  4. Serve in soup bowls and top with some more fresh parsley as garnish.

soup

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

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