Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 carrots, peeled and diced (approx. 100g)
  • 2 celery stalks, diced (approx. 100g)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme (5 ml)
  • 1/2 tsp dried rosemary (2.5 ml)
  • 8 cups vegetable broth (approx. 2 liters)
  • 1 (28 ounce) can crushed tomatoes (approx. 800g)
  • 1 medium green cabbage, cored and shredded (approx. 500g)
  • 1 red bell pepper, cored and diced (approx. 150g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (approx. 425g)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute more until fragrant.
  2. Pour in the vegetable broth and crushed tomatoes. Bring to a simmer.
  3. Add the shredded cabbage and diced bell pepper. Simmer for 30 minutes, or until the cabbage is tender.
  4. Stir in the cannellini beans and heat through for about 5 minutes.
  5. Season with salt and pepper to taste. Garnish with fresh parsley (if using) and serve hot.