Chick Pea And Vegetable Soup

Servings: 6
Ingredients:

1/3 lb Dried chick peas
4 tb Olive oil
1    Onion, chopped
2    Ribs celery, diced
2    Carrots, diced
1    Leek, white and pale green
-parts, thinly sliced
2    Cloves garlic, chopped
2 c  Shredded cabbage
1 1/2 c  Canned Italian plum
-tomatoes, chopped with
-their juice
2 ts Tomato paste
7 c  Chicken broth
1    Zucchini, chopped
1/3 c  Elbow macaroni
Salt
Freshly-ground pepper

Soak the chick peas overnight in plenty of cold water; the next day drain
the chick peas and rinse under cold water. Set aside. Place the oil and
onion in a soup kettle, set over low heat and cook slowly until the onion
has softened, about 5 minutes. Increase the heat to medium, add the celery
and stir-cook for 1 minute. Add the carots and stir-cook for 1 minute; add
the leek and stir-cook for 1 minute. Add the garlic and cabbage, stir,
cover the pot and cook for 2 minutes. Add the tomatoes, tomato paste, and
broth. Dump in the chick peas. Bring the soup base to a boil; boil for 3
minutes. Cover and simmer for 1 1/2 to 2 hours, or until chick peas are
completely tender. (The soup may be prepared in advance to this point.)

To finish the soup, add the zucchini and elbow macaroni to the simmering
soup. Cover and continue to simmer for 12 minutes, or until the macaroni
is al dente and the zucchini is cooked through. Season with salt and
freshly-ground pepper to taste. Ladle the soup into warm bowls and serve
piping hot.

Makes 6 servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.