Chickpea and Cabbage Soup

Delicious and light tomato-based soup. A dollop of fresh hummus on top tastes unbelievable ! *Note: Depending on how brothy you like your soup, you can just adjust the amount of liquid. So if you want it to be more like a stew, use less water and stock, and if you want it to be more like a light soup, add more.

• Ready In: 55 mins
• Serves: 6
• Yields: 6 bowls

Ingredients

• 2  onions, chopped
• 3  garlic cloves, minced
• 24  ounces vegetable broth
• 12  ounces water
• 1  tablespoon tomato paste
• 8  ounces canned tomatoes, diced
• 4  cups cabbage, roughly chopped
• 2  zucchini, diced
• 3  tomatoes, chopped
• 2  cups green beans, chopped
• 4  cups spinach, fresh leaves
• 1  vegetable bouillon cube
• 12  ounces chickpeas, canned
•  salt and pepper, to taste

Directions

1. Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
2. Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
3. Add all the other ingredients.
4. Cover and simmer for approximately 30-40 minutes. Stir occasionally.