Careme

Ingredients

• Organic Green Cabbage 3 cups shredded $1.10
• Organic Carrot Bag, 16 OZ 2 carrots, sliced $1.69
• Sweet Onion 1 small, diced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Organic Roma Tomatoes, 16 OZ 1 large, chopped $2.99
• Italian Parsley Bunch 2 tbsp chopped $1.29
• Lemon 1/2 $0.99
• Chickpeas 2 cans, drained and rinsed pantry
• Olive oil 1 1/2 tbsp pantry
• Sweet paprika 1 1/2 tsp pantry
• Bay leaf 1 pantry
• Vegetable broth or water 4 cups pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Heat 1 1/2 tablespoons olive oil in a soup pot over medium heat.
2. Add 1 small diced Sweet Onion and 2 sliced carrots. Cook 5 to 6 minutes until beginning to soften.
3. Add 3 minced cloves Organic Garlic and 1 1/2 teaspoons sweet paprika. Stir for 30 seconds.
4. Add 1 chopped large Roma tomato, 3 cups shredded Organic Green Cabbage, 1 bay leaf, and a pinch of salt. Cook 3 minutes, stirring often.
5. Add 2 cans chickpeas and 4 cups broth or water. Bring to a boil, then reduce to a simmer for 15 minutes.
6. Lightly mash a spoonful of chickpeas against the side of the pot to give the soup a bit more body.
7. Finish with black pepper, chopped Italian Parsley, and a squeeze from 1/2 Lemon.
8. Serve hot with olive oil drizzled on top if desired.