Vegetable Cabbage Soup

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

  • 2 cloves garlic, minced

  • 1 tsp. thyme leaves

  • 4 c. low-sodium chicken (or vegetable) broth

  • 2 c. water

  • 1/2 large head cabbage, chopped

  • 1 (15-oz.) can be chopped fire-roasted tomatoes

  • Pinch red pepper flakes

  • 2 tbsp. freshly chopped parsley, plus more for
    garnish

Instructions:

  • In a large pot (or dutch oven) 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.

  • Stir in tomatoes and cabbage and

    simmer until cabbage is wilted, about 6

    minutes.

  • Remove from heat and stir in red pepper

    flakes, and parsley. Season to taste with

    salt and pepper. Garnish with more

    parsley, if using.