Cabbage-Garbonzo Soup

There’s nothing quite like a hearty soup as fall transitions to winter and it begins cooling down in the Ojai Valley as soon as the sun sets. I like to serve this as a lite supper along with a fresh loaf of bread. 

Ingredients: 

2 teaspoons olive oil 

1 onion (chopped) 

1 garlic clove (crushed) 

1 15-ounce can organic diced tomatoes 

2 cups cabbage (chopped) 

1 potato (diced) 

¼ cup fresh parsley (finely chopped) 

4 cups vegetable stock 

1 15-ounce can garbanzo beans (drained and rinsed) 

1 teaspoon paprika 

¼ teaspoon black pepper 

Salt to taste 

Directions: 

Heat the oil in a large pot and sauté the onion until soft, about 3 to 5 minutes. Add the garlic, tomatoes, cabbage, potato, parsley, stock, garbanzo beans, paprika, and black pepper. Simmer until the potato and cabbage are tender, about 15 minutes. 

Ladle approximately 3 cups of the soup into a blender. Starting on a low speed, blend until smooth, making sure to hold the lid on tightly. Return the blended soup to the pot and stir to mix, adding salt to taste.