This Sopa de Grao, is loaded with fiber, protein and slow digesting carbs that are good for you. It’s made with simple ingredients that you probably have in your pantry.
You may substitute the cabbage with any leafy green cabbage such as collard greens, kale, spinach etc. Serve with crusty bread and enjoy!
4 large carrots (cut into chunks)
1 large potato (cubed)
1 large onion (chopped)
2 cloves of garlic (chopped)
1 stalk of celery (cut into pieces)
1 bay leaf
1/4 cup of olive oil
1 large can or 2 cups of cooked chick peas
2 teaspoons salt
1/2 teaspoon pepper
1/2 of a head of cabbage (about 4 cups) cut into 1 inch strips
1 and 1/2 cups of elbow macaroni
5 cups of water
5 cups of vegetable or chicken broth
Saute the onions, garlic, carrots and celery in the olive oil in a large soup pan for about 5 minutes.
Add the salt, pepper, chick peas, potato and liquid, and bring to a boil. Cover and cook for about 15 minutes on medium heat.
When the vegetables are tender, remove the bay leaf and puree them with an immersion blender to desired consistency. I leave the vegetables a little chunky, but you can puree them very fine.
Put the pan back on the heat and bring the soup to a boil. Add the macaroni and the cabbage, cover and cook for another 20 minutes on medium low heat.
Taste and add more salt, pepper and olive oil before serving if needed. Serve and enjoy!