Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 120g)
  • 2 celery stalks, chopped (approx. ½ cup, 60g)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • 1 medium head of green cabbage, cored and shredded (approx. 6 cups, 600g)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 6 cups vegetable broth (1.4 liters) (low sodium preferred)
  • 1 (15 ounce/425g) can cannellini beans, rinsed and drained
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic, oregano, thyme, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Add shredded cabbage, diced tomatoes (undrained), vegetable broth, cannellini beans, and bay leaf to the pot. Season with salt and pepper to taste.
  3. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the cabbage is tender.
  4. Remove the bay leaf. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh parsley.