Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 medium Carrots, diced
  • 2 Celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 medium head Green Cabbage, shredded (about 6 cups)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 8 cups low sodium Vegetable Broth
  • 1 (15 oz) can Kidney Beans, rinsed & drained (optional)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 large Bay Leaf
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat oil in a large stockpot over medium heat. Add onion, carrots, and celery. Sauté for 8–10 minutes until softened, stirring occasionally.
  2. Add minced garlic, thyme, and oregano to the pot. Cook for 1 minute until fragrant.
  3. Add the shredded cabbage and canned diced tomatoes (with their juices) to the pot. Stir well to combine with the softened vegetables.
  4. Pour in the vegetable broth. Add the bay leaf. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
  5. Cover the pot partially and let it simmer gently for 30–40 minutes, or until the cabbage is perfectly tender.
  6. Stir in the rinsed kidney beans (if using). Simmer for another 5 minutes to heat them through. Remove and discard the bay leaf.
  7. Taste the soup generously and adjust seasoning with salt and pepper as needed.
  8. Ladle hot soup into bowls and garnish generously with fresh parsley before serving.