Hearty Vegetable Soup

3 tbsp vegetable oil 45 ml
1 leek, white and light green part only, washed and cut lengthwise and thinly sliced
1 onion, diced
1 carrot, thinly sliced
1 stalk celery, sliced
1 1/12 cups chopped cabbage, about 3 large cabbage leaves 375 ml
1 jar (700 ml) Sun-Dried Tomato Pasta Sauce
2 1/2 cups vegetable or chicken stock 625 ml
1 1/2 cups canned chickpeas 375 ml
Salt and freshly ground pepper

• In a large saucepan, heat oil over medium heat.  Add leek, onion, carrot, celery and cabbage.  Cook, stirring, until the vegetables have softened, about 12 minutes.
• Stir in pasta sauce and stock. Bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.  Add chickpeas and cook for 2 to 3 minutes more.  Season with salt and pepper to taste.