Tomato-Cabbage Soup with Chickpeas

This tomato-cabbage soup is simple and light, but still so satisfying. Serve this soup with a side of toasted bread and some white wine. Enjoy!


  • 1 white or yellow onion, chopped
  • 1 Tbsp of olive oil
  • 1/4 tsp of minced garlic
  • 1 zucchini, chopped
  • 1/2 of a head of cabbage, chopped
  • 2 14.5 oz cans of diced tomatoes (with the juices included)
  • 1/4 cup of chopped fresh parsley
  • 5 cups of vegetable broth
  • 2 cans of chickpeas, drained
  • 1 Tbsp of lemon juice
  • Desired amount of salt and pepper


  1. In a large pot, sauté the onions in the olive oil. Once they start to soften, add the garlic and zucchini. Continue to sauté the vegetables for 2-3 more minutes.
  2. Now add the cabbage, tomatoes, parsley, and vegetable broth. Bring the pot to a boil. Cover and simmer for 10-12 minutes to let the cabbage wilt.
  3. Finally, add the chickpeas, lemon juice, and salt & pepper. Cover again and simmer for an additional 25 minutes.
  4. Serve in soup bowls and top with some more fresh parsley as garnish.


A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

The information on the benefits of the ingredients was researched from