Cabbage Soup (Print Version)

# Ingredients:

01 - 2 tablespoons extra-virgin olive oil.
02 - 2 carrots, chopped.
03 - 1 medium yellow onion, diced.
04 - 1 celery rib, diced.
05 - ¾ teaspoon sea salt.
06 - 2 tablespoons white wine vinegar.
07 - 2 cans (14.5 oz each) fire-roasted diced tomatoes.
08 - 4 cups vegetable broth.
09 - 1 can (15.5 oz) white beans, drained and rinsed.
10 - 4 garlic cloves, grated.
11 - 2 Yukon Gold potatoes, diced.
12 - 1 small green cabbage (about 1 pound).
13 - 1 teaspoon dried thyme.
14 - Fresh parsley for garnish.
15 - Black pepper to taste.

# Instructions:

01 - Heat oil and cook carrots, onion, celery with salt and pepper for 8 minutes.
02 - Stir in vinegar, then add tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme.
03 - Cover and cook 20-30 minutes until potatoes and cabbage are tender.
04 - Season to taste and garnish with fresh parsley before serving.

# Notes:

01 - Serve with crusty bread.
02 - Great for meal prep.
03 - Can be made ahead.

Back