Ingredients
The Aromatics:
1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
The Main Vegetables:
3 medium carrots, sliced into rounds
3 ribs of celery, chopped
½ head of green cabbage, chopped into bite-sized pieces
The Base & Seasoning:
1 can (14.5 oz) diced tomatoes (with their juices)
6 cups low-sodium vegetable or chicken broth
1 tsp dried oregano or Italian seasoning
1 bay leaf
Salt and freshly cracked black pepper to taste
Fresh parsley, chopped (for serving)
🥣 Directions
Step 1: Sauté the Aromatics
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 6 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften. Add the minced garlic and cook for another 1 minute until fragrant.
Step 2: Add the Rest
Stir in the chopped cabbage, the can of diced tomatoes (including the juice), and the vegetable or chicken broth. Add the dried oregano, bay leaf, salt, and black pepper. Stir well to combine all the ingredients.
Step 3: Simmer
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20 to 25 minutes. You’ll know it’s ready when the cabbage and carrots are completely tender.
Step 4: Garnish and Serve
Remove the pot from the heat and discard the bay leaf. Taste the broth and adjust the salt and pepper if needed. Ladle the hot soup into bowls, top with a generous sprinkle of fresh parsley, and enjoy!