Chickpea & Savoy Cabbage Minestrone
Makes 6 Portions:
3 cloves of garlic, crushed or finely chopped
2 white onions, finely diced
6 sage leaves, finely chopped
2 leeks, trimmed top and bottom and finely sliced
2 large carrots, peeled and diced into 1cm cubes
2 tins chickpeas, drained and rinsed
2 good quality vegetable stock cubes dissolved in a mug of boiling water
1/2 savoy cabbage, finely shredded
Sea salt
Black pepper
Olive oil
2 handfuls vegan cheese
Method:
Place a large saucepan over a medium heat with 3 tbsp olive oil.
Add garlic and onions and cook for 6-7 minutes, stirring regularly until they turn translucent and begin to colour.
Add sage, leeks, carrot and a good pinch of sea salt; allow vegetables to soften for 8-10 minutes.
Add chickpeas, stock, pinch of black pepper and enough boiling water so that the stock level is higher than the vegetables by couple of inches. Bring to the boil then reduce to a simmer for 35 minutes.
Mix in the shredded cabbage and bring the soup back to a simmer; cook for further 5 minutes. Adjust seasoning to taste. Ladle into warm bowls and top with your choice of vegan cheese.