Chickpea Soup with Pancetta, Cabbage, and Peppers

Heat olive oil in a saucepot. Add onions, celery, leeks, and garlic. Sauté for 2 minutes or until onions are translucent.

Add the bell pepper, pancetta, chickpeas; sauté for 2 minutes. Add white wine and Parmesan rind. Reduce wine to half.

Season with salt, paprika, and cayenne. Stir in thyme.

Pour in the stock and simmer for at least 5 minutes over low heat. Add the cabbage and simmer for another 3 minutes.

Serve with toasted pita or tortilla.

Health tip: What’s inulin? It’s a lowcalorie carbohydrate considered a soluble fiber that keeps cholesterol and glucose levels in check. It also supports immunity.