Hearty Cabbage and Bean Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, diced)
• Garlic (3 cloves, minced)
• Carrots (2, diced)
• Celery (2 stalks, diced)
• Cabbage (4 cups, chopped)
• Canned diced tomatoes (1 (14.5 oz) can)
• Canned white beans (1 (15 oz) can, rinsed and drained)
• Vegetable broth (4 cups)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
4. Add the chopped cabbage to the pot, stirring occasionally for about 5 minutes until it starts to wilt.
5. Pour in the rinsed white beans, diced tomatoes (with their juice), and vegetable broth.
6. Add the dried thyme, bay leaf, salt, and black pepper. Stir well and bring the mixture to a boil.
7. Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, or until the vegetables are tender and the flavors meld together.
8. Before serving, remove the bay leaf and adjust seasoning as needed.
9. Serve hot, garnished with fresh herbs or a drizzle of olive oil, if desired.