Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 carrot diced
- 1 yellow onion diced
- 4 garlic cloves minced
- Salt and pepper to taste
- 1 small green cabbage
- 1 can diced tomatoes
- 1 teaspoon white wine vinegar
- 1 cup vegetable broth
- 1 can cooked white beans drained and rinsed
- 1 potato peeled and diced
- fresh parsley chopped
Instructions
- In a large pot, heat the olive oil on medium-high heat. Add the carrots, onions, and garlic. Cook and stir occasionally for about 5 minutes until the vegetables are soft and translucent. Season with salt and pepper.
- Slice the cabbage and set aside.
- Add the can of diced tomatoes, vinegar, vegetable broth, white beans, potatoes, and cabbage.
- Cover the pot and simmer for 20 minutes, or until the potatoes and the cabbage are tender.
- Season the cabbage soup with salt and pepper and garnish with fresh parsley. Enjoy!
