Prep 15 mins
Cook 30 mins
From Laura Wright, The First Mess and posted on FoodB52
- 2 tablespoons grapeseed oil
- 1 medium cooking onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 1 leek, white, wth light green parts only, diced
- 1 teaspoon dried oregano
- 1 sprig rosemary, leaves minced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 (28 ounce) can crushed tomatoes
- 1 liter vegetable stock
- 1⁄2 head green cabbage, shredded
- 2 cups cooked white beans
- 1 handful flat leaf parsley, chopped
- Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
- To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
- Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.
- Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.
Delicious! I made this for our lunch...I cut the recipe in half due to just being two of us...so we have leftovers...Hubby said it tasted like minestrone (I hate minestrone)...I thought it tasted like a seafood stew without the seafood...anyway...we both loved it...I did use a whole can of the white beans (drained)...nice warm soup on a cold rainy day...hubby had a toasted roll with his...thanks for posting it...=)