Cabbage Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

2 tablespoons (2 tablespoons) extra virgin olive oil
1 (1) onion chopped
1 rib (1 rib) celery chopped
3 medium (3 medium) carrots chopped
1 (1) leek chopped
3 cloves (3 cloves) garlic
⅓ cup (80 grams) tomato paste
½ teaspoon (½ teaspoon) dried thyme or 3 sprig fresh thyme
½ teaspoon (½ teaspoon) dried rosemary or 1 sprig fresh rosemary
2 pounds (900 grams) green cabbage
1 large (1 large) potato optional, cut into small bite-size pieces
1 can (15 ounces) (400 grams) diced tomatoes
4 cups (1 liter) vegetable stock
3 cans (15 ounces each) (720 grams) white beans or 4½ cups cooked white beans. You can use cannellini, navy, lima, or great northern beans.
1 teaspoons (1½ teaspoons) salt or more to taste + 2 twists black pepper
¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
1½ tablespoon (1½ tablespoon) balsamic vinegar substitute 1 tablespoon apple cider vinegar

MAKE FLAVOR BASE: Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion, 1 rib celery, 3 medium carrots, and 1 leek all chopped.
Season with a pinch of salt, black pepper, and ¼ teaspoon red pepper flakes and sauté for 5 to 8 minutes, stirring often.
Add 3 cloves garlic (pressed), ⅓ cup tomato paste, ½ teaspoon dried thyme, and ½ teaspoon dried rosemary and sauté 2 more minutes.
Tip: To prepare the leek, cut it in half lengthwise and rinse its layers under running water to remove dirt before chopping it.
ADD VEGETABLES: Chop 2 pounds green cabbage in quarters, then into bite-size pieces. Add it to the pot with 1 large potato (diced), 1 can (15 ounces) diced tomatoes, 3 of the 4 cups vegetable stock, and 2 of the 3 cans (15 ounces each) white beans.
Blend the remaining 1 cup of broth with the remaining 1 can of white beans (drained) and add the mixture to the pot.
SIMMER: Season with 1 teaspoons salt, stir, and simmer for 20 to 30 minutes or until the cabbage and potatoes are tender.
Finally, stir in 1½ tablespoon balsamic vinegar then taste and adjust for salt before serving.
SERVING SUGGESTIONS: We recommend serving cabbage soup with brown rice, a dollop of Greek yogurt or non-dairy yogurt, chopped scallions and parsley, a squeeze of lemon, lemon zest, and toasted pinenuts.