Chickpea Savoy Cabbage Soup with Tomatoes

Ingredients

• 400 g savoy cabbage (1 head)
• 1 onion
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 400 g chopped canned tomatoes
• 300 ml Vegetable broth
• Salt
• Pepper
• 600 g chickpeas (canned; drained weight)
• 2 sprigs parsley
• 20 g cheese (30% fat, e.g., Emmental or Gouda)
• 1 tsp dried marjoram

Instructions

1. 1.

   Remove the outer leaves of the savoy cabbage, clean the remaining cabbage, wash it, dry it, remove the tough core and cut into strips. Peel and finely chop the onion and garlic.

2. 2.

   Heat oil in a pot. Sauté the onion and garlic for 1–2 minutes, add the cabbage and tomatoes, then pour in the broth. Season with salt and pepper and simmer over medium heat for 35–40 minutes.

3. 3.

   Meanwhile, rinse the chickpeas and drain them. Wash the parsley, dry it, remove the leaves and roughly chop. Grate the cheese finely.

4. 4.

   Stir the chickpeas and parsley into the soup and bring to a boil for about 5 minutes. Season with marjoram, ladle into bowls and sprinkle with cheese.