Cabbage and Bean Soup

Ingredients

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

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots, celery, and cabbage. Cook for another 5 minutes, stirring occasionally.
4. Add the white beans, diced tomatoes, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
6. Remove the bay leaf before serving.
7. Serve hot and enjoy!