This is a thick, vegetarian, minestrone type of soup, using garbanzo beans (also known as chickpeas), and fresh vegetables. I used potatoes, carrots and cabbage, but you can use other seasonal vegetables or what’s on hand.
Tuscan Style Garbanzo Bean Soup with Cabbage
2 Tbsp olive oil
1/2 – 3/4 cup onion, chopped
3 cloves garlic, minced
3 large carrots, peeled and sliced
1 can petite diced tomatoes
1 tsp dried basil (approx, or a bit more)
1/2 tsp dried oregano
2 sprinklings red pepper flakes
sprinkling bay leaf pieces (or 1 to 2 bay leaves)
salt and pepper to taste (2 good sprinklings)
2 cans garbanzo beans (chickpeas), drained and rinsed
2 – 3 cups water
2 potatoes, peeled and cubed
2 cups cabbage, roughly chopped
1 cup pasta, eg. small shells, cooked separately and drained
Heat olive oil in large pot. Saute onion and garlic and carrots until onions are beginning to carmelize. Add can of tomatoes, herbs and seasonings (oregano, basil, pepper flakes, salt, pepper and bay leaf) and stir. Add garbanzo beans, reserving about 1 cup to add to soup later, and approximately 2 cups or cans water. Cook until carrots are nearly soft. Add potato and cabbage and additional salt, pepper and red pepper flakes to taste, as well as additional water as necessary, then simmer until tender. When tender (and this step is optional), puree all, or part (I did about half) of soup in blender. Add back to remaining soup, along with reserved garbanzo beans and cooked pasta. Heat a few minutes and serve. Good with crusty bread.