Chickpea Soup with Portuguese Cabbage

You can make this soup with white beans, butter beans, or kidney beans.
You may also choose heart cabbage or savoy cabbage instead of Portuguese cabbage.

Neuza Costa

11 October, 2023

Ingredients:

• 300 g of cooked chickpeas (approx. 10.5 oz)
• 500 g of turnips, cut into pieces (approx. 17.5 oz)
• 1 onion, cut in half
• 2 cloves of garlic
• 1 cube of natural vegetable broth
• 4 large leaves of Portuguese cabbage, cut into thin strips (julienne)
• 3 carrots, cut into cubes
• 100 g of elbow pasta (approx. 3.5 oz)
• 4 tablespoons of olive oil
• Salt to taste

Instructions:

1. In a pot with approximately 3 liters of water (approx. 0.8 gallons), add the turnips, chickpeas, onion, garlic, and vegetable broth cube.
   Season with salt.
   Cover and let everything cook for 30 minutes.
2. After the turnips are well cooked, blend everything with a hand blender.
3. Add the carrot, cabbage, and olive oil to the soup.
   Stir, cover, and let it cook for 40 minutes.
4. After the vegetables are cooked, add the pasta and let it cook for an additional 10 minutes.
   Once everything is cooked, it is ready to serve.
   Note: Adjust the seasoning as per taste and enjoy your warm, hearty soup!

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The IntenseFlavour team wishes you a bon appetit!