Pasta Fagioli with Cabbage

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1 Tablespoon olive oil
2 cups thinly sliced leeks or coarsely chopped onion
3 cups boiling water
1 Tablespoon instant vegetable stock powder
2 teaspoons Italian Herb Blend
1/2 cup small pasta, such as orzo, tubettini or ditalini
1/2 pound green cabbage, coarsely chopped (about 4 loosely packed cups)
1 cup spaghetti sauce, preferable chunky-style with additions such as mushrooms and peppers
1 3/4 cups cooked chickpeas or 1 (15-ounce) can chickpeas, drained (rinsed if nonorganic)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh basil or parsley
1 to 3 teaspoons balsamic vinegar
1/4 cup grated Parmesan cheese (optional)

In a large soup pot, heat the oil and sauté the leeks for 2 minutes, stirring frequently. Add the boiling water, stock powder, and herb blend and bring to a boil. Add the pasta and 2 cups of the cabbage. Cook at a rapid boil for 3 minutes less than the minimum time on the pasta package.

Stir in the pasta sauce, chickpeas, the remaining cabbage, and salt and pepper to taste and return to a boil. Reduce the heat to medium and cook, uncovered, stirring frequently (to prevent pasta from sticking to the bottom of the pot), until the pasta is done, 3 to 4 more minutes.

Just before serving, stir in the basil and enough balsamic vinegar to sharpen the flavors. Add the Parmesan and more salt and pepper if needed.

Makes 3 to 4 servings.
 
Source: Lorna Sass' Short-cut Vegetarian (Quill)

Jewels Quelly

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