Enhanced Cabbage and White Bean Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Cabbage (4 cups, chopped)
• Canned white beans (2 cans (15 oz each), drained and rinsed)
• Vegetable broth (6 cups)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
3. Stir in the diced carrots and celery, cooking for another 5 minutes until softened.
4. Add the chopped cabbage and mix well. Cook for an additional 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Once boiling, reduce the heat to low. Add the drained white beans, dried thyme, bay leaf, salt, and pepper. Stir to combine and let simmer for 20 minutes to allow flavors to meld.
7. After 20 minutes, remove the bay leaf. Taste the soup and adjust seasoning as desired.
8. Serve hot, garnished with freshly chopped parsley.