Cabbage Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup diced yellow onion (1/2" dice)
• 1 cup sliced celery (1/4" thick slices)
• 1 cup sliced carrots (1/4" thick slices)
• 1 tablespoon minced garlic
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 head of green cabbage (8 cups chopped)
• 14.5 ounces fire-roasted diced tomatoes (canned with juice)
• 15 ounce canned white beans (rinsed and drained)
• 1 1/2 cups yukon gold potatoes (1/2" cubes)
• 6 cups vegetable broth (or stock)
• 1 teaspoon lemon juice (optional)
• 1 tablespoon chopped parsley

Instructions

1. 1

   Cut the Cabbage – Remove any tough outer leaves, rinse the cabbage, and pat it dry. Using a chef’s knife, cut through the stem to make halves, then quarter it. Remove the thick core, and chop it into 1-inch pieces. Measure 8 cups for the recipe.

2. 2

   Saute the Aromatics – Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion, celery, and carrots. Saute and cook for about 5 minutes or until the vegetables are lightly browned. Add the garlic, rosemary, thyme, salt, and pepper. Saute for 30 seconds until fragrant.

3. 3

   Saute the Cabbage – Add the cabbage and saute until just wilted, about 3 minutes.

4. 4

   Simmer the Soup – Add the tomatoes, beans, potatoes, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer over low heat. Cover and cook until the potatoes are tender, about 15 minutes.

5. 5

   To Serve – Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste. Serve the soup hot, garnished with chopped parsley.