Simple Cabbage and Chickpea Soup with Fresh Basil
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4.75 from 4 votes

Simple Cabbage and Chickpea Soup with Fresh Basil

Fresh basil turns ordinary cabbage soup into "pesto soup."
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: Oil-Free, Vegan
Servings: 6
Calories: 158kcal
Author: Susan Voisin


  • 1 onion , chopped
  • 2 carrots , sliced
  • 4 cloves garlic cloves , minced or pressed
  • 6 cups hot water (plus bouillon cubes, below) or vegetable broth (and no bouillon cubes)
  • 3 cubes no-salt added bouillon cubes (or enough to flavor 6 cups of water)*
  • 1/2 head cabbage , chopped
  • 1 15-ounce can diced tomatoes
  • 1 16-ounce can chickpeas , rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 2 teaspoons oregano
  • generous grating black pepper
  • 1/3 cup fresh basil , chopped
  • 2 tablespoons pine nuts , lightly toasted (optional)


  • Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
  • Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.


*I used 3 cubes (6 servings) of Rapunzel No-Salt Vegan Vegetable Bouillon, which contain 25 calories, 2 grams of fat and 130 mg per serving. If you use another broth or bouillon cube, your nutritional stats will vary.
Nutrition info contains calories and 2 grams fat from pine nuts.


Serving: 1serving | Calories: 158kcal | Carbohydrates: 23g | Protein: 6.2g | Fat: 4.8g | Sodium: 496mg | Fiber: 5g