Napa Cabbage and Bean Soup

• Vegetarian

• Produce

  • 1 can Chickpeas
  • 4 cloves Garlic
  • 1 can Kidney beans, red
  • 1 small head Napa cabbage

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Lemon wedges and crusty bread

Found on themountainkitchen.com

Description

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, smashed and peeled
• pinch of red pepper flakes, + more for serving
• 1 small head napa cabbage, leaves torn into 2-inch pieces
• 1 can (15.5 ounces) red kidney beans, rinsed and drained
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• 4 cups vegetable broth
• salt & pepper, to taste
• lemon wedges and crusty bread, for serving

Directions

• Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water. Heat the oil in a medium pot over medium-heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown). Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes. Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer. Cook until heated through, about 3-5 minutes. Remove garlic and add salt & pepper if needed. Serve with crusty bread, lemon wedges and red pepper flakes.