Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons grapeseed oil
  • 1 medium cooking onion, diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 leek, white + light green parts only, diced
  • 1 teaspoon dried oregano
  • 1 sprig rosemary, leaves minced
  • 3 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 liter vegetable stock
  • 1/2 head green cabbage, shredded
  • 2 cups cooked white beans
  • 1 handful flat leaf parsley, chopped
  • salt
  • pepper

Instruction

  • Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
  • To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
  • Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
  • Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.