Hearty Mediterranean Cabbage Soup
2-3 tablespoons olive oil
1 large sweet onion (rough diced)
4-5 fresh garlic cloves (minced)
1-2 fresh chili peppers (finely diced)
1 medium-sized head of green cabbage (cored and chopped)
1 teaspoon sea salt
1 teaspoon black pepper
1/2 cup dry white wine
32 ounces vegetable broth
1 can (15 ounce) chickpeas (drained and rinsed)
fresh grated Romano cheese (to taste)
Heat the olive oil in a large saucepot over medium heat. Once hot, add in the onions and saute until they become translucent, about 5 minutes. Toss in the minced garlic and chili peppers and saute until fragrant, about 1 minutes. Add in the chopped cabbage, sea salt and black pepper. Give everything a good stir to blend, cover with a tight-fitting lid and cook until cabbage becomes tender, about 10 minutes.
Remove lid and stir in the 1/2 cup of white wine. Turn up the heat to medium-high (which allows the alcohol to burn off while still allowing its flavor to infuse with the other ingredients), and cook for another 3-5 minutes. Add in the vegetable broth and chickpeas and bring mixture to a low boil. Let boil for 1 minute. Reduce heat and cook at a low simmer for 30 minutes. Taste and adjust seasonings as desired before ladling soup into bowls and topping with some fresh grated Romano cheese.