Cabbage Vegetable Soup

Total time: 30-35 min

6 Servings

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, minced
• 1/2 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 1 (15-oz.) can white beans, drained and rinsed
• 1/4 tsp. dried thyme
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups water
• 1/2 large head cabbage, chopped
• 1 (15-oz.) can chopped fire-roasted tomatoes
• Pinch red pepper flakes
• 2 tbsp. freshly chopped parsley, plus more for garnish

Directions

1. In a large pot over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
2. Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6-8 minutes.
3. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley if desired.