Chickpea Minestrone

Last week I went completely out of track. Don't know why or how, suddenly I had so many things to do and 24h were not enough for it. I felt so tired and anxious and, what is worst, didn't have time to cook!!!

Finally by Friday evening I had things more or less controlled and despite Friday is the day of homemade pizza in my house, I wanted soup so bad that I had to do it for me.

I decided to make a kind of minestrone with the vegetables I had at home and I was so happy to eat soup after a frenetic week {*smile}.

*****

Na semana passada fui completamente para fora de pista. Não sei porquê nem como, de repente tinha tantas coisas para fazer e 24h não foram suficientes. Senti-me tão cansada e ansiosa e, o que é pior, nem tive tempo para cozinhar!

Finalmente na noite de sexta-feira eu tinha as coisas mais ou menos controladas e apesar de sexta ser o dia de pizza caseira em minha casa, eu queria tanto sopa que tive que a fazer para mim.

Decidi fazer uma tipo minestrone com os legumes que tinha em casa e fiquei tão feliz de comer a sopa depois de uma semana frenética {*smile}.

Chickpea Minestrone

1tbs olive oil
1 leek, sliced
3 cloves garlic, sliced
1 big sweet potato, peeled and chopped
1 litter vegetable stock
1 canned tomatoes (I had a can of whole tomato which I chopped)
1 canned chickpeas, drained and rinsed
1 smaller cabbage, chopped
grilled bread, to serve

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for a few minutes until soften. Add sweet potato and salt and pepper and cook for few more minutes. Add stock, tomato, chickpeas and simmer for 10 minutes until sweet potato is tender. Add the cabbage and cook for more 2 minutes or until cooked.
Serve with the bread.