• prep: 10 min
• cook: 35 min
• total: 45 min

servings:

Cabbage takes the place of noodles in this low-calorie soup, but if you want to add more heartiness, add 2 ounces of pasta during the last 15 minutes of cooking or add a diced potato or two along with the water. I kept the sodium low by using water instead of broth, but for a richer flavor, you can add vegetable bouillon cubes to taste or use vegetable broth for half of the water.

• 1 small onion chopped
• 2 carrots diced or sliced
• 2 ribs celery leaves included, diced
• 8 cups water
• 1 teaspoon dried thyme leaves
• 1/8 teaspoon rubbed sage
• 2 bay leaves
• 1/2 teaspoon poultry seasoning
• 2 cloves garlic minced or pressed
• 1/4 head cabbage thinly sliced
• 1 15-ounce can chickpeas --or 1 1/2 cup cooked chickpeas, drained
• generous grating of black pepper
• 3 tablespoons nutritional yeast
• 1/4 cup parsley chopped
• 2 teaspoons mellow white miso
• salt to taste

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