Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons extra-virgin olive oil
  • 3 carrots, chopped
  • 4 ribs celery, chopped
  • 1 yellow onion, chopped
  • 1 green bell pepper, seeds removed, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 green cabbage, finely chopped
  • 1 (28 oz.) can diced tomatoes
  • 1 1/2 (32 oz.) cartons (6 cups) low-sodium vegetable broth
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1/3 cup fresh parsley, finely chopped
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons freshly squeezed lemon juice
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Heat olive oil in large stock pot or Dutch oven over medium-high heat and sauté carrot, onion, bell pepper and celery for 6-8 minutes, or until softened.
  • Season generously with salt and pepper, then stir in paprika, oregano and thyme.
  • Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in tomato paste, cooking for 2 minutes, or until fully incorporated.
  • Pour in diced tomatoes and vegetable broth, then stir in bay leaves and rosemary sprigs.
  • Bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes, or until cabbage is wilted.
  • Stir in lemon juice and parsley, then taste and adjust seasoning, if necessary.
  • Transfer to serving bowls and enjoy.