Cabbage and White Bean Soup

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Bay leaf (1)
• Dried thyme (1 teaspoon)
• Canned white beans (2 cans, drained and rinsed)
• Vegetable broth (4 cups)
• Cabbage (1/2 head, shredded)
• Celery (2 stalks, sliced)
• Carrots (2 medium, sliced)
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• 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. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and add the white beans, thyme, bay leaf, salt, and pepper. Simmer for 20 minutes.
6. Remove the bay leaf and adjust the seasoning if needed.
7. Serve hot, garnished with fresh parsley.