Cabbage Soup (Print Version)

# Ingredients:

01 - 2 tablespoons extra-virgin olive oil.
02 - 2 carrots, chopped.
03 - 1 medium yellow onion, diced.
04 - 1 celery rib, diced.
05 - 3/4 teaspoon sea salt.
06 - Black pepper to taste.
07 - 2 tablespoons white wine vinegar.
08 - 2 (14.5 oz) cans fire-roasted diced tomatoes.
09 - 4 cups vegetable broth.
10 - 1 (15.5 oz) can white beans, drained.
11 - 4 cloves garlic, grated.
12 - 2 Yukon Gold potatoes, diced.
13 - 1 small green cabbage (about 1 pound).
14 - 1 teaspoon dried thyme.
15 - Fresh parsley for garnish.

# Instructions:

01 - Sauté carrots, onion, celery with salt and pepper for 8 minutes.
02 - Stir in vinegar, then add tomatoes, broth, beans, garlic, potatoes, cabbage and thyme.
03 - Cover and cook 20-30 minutes until potatoes and cabbage are tender.
04 - Season to taste and garnish with fresh parsley.

# Notes:

01 - Makes 6 servings.
02 - Good with crusty bread.
03 - Can use Dutch oven or large pot.

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