NAPA CABBAGE AND BEAN SOUP

Napa Cabbage and Bean Soup | Servings: 4 | Time: 30 Minutes

Recipe Adapted from Martha Stewart Magazine

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.

What I liked most is that the cabbage doesn’t have the bitter core ribs like a normal head of cabbage.