The BEST Cabbage Soup
Servings: 8 -10 servings
Ingredients
- 4 Tbsp. Extra-Virgin Olive Oil
- 1 large yellow onion chopped
- 4 medium - large carrots chopped (2 cups)
- 3 - 4 ribs of celery + leaves 2 cups
- 4 - 5 large garlic cloves minced (2 - 3 Tbsp.)
- 1 large head of cabbage chopped
- 1 tsp. Italian seasoning
- 1 tsp. oregano
- 1 tsp. thyme
- 1 tsp. dried basil
- pinch of crushed red pepper flakes
- 12 oz. tomato paste
- 32 oz. vegetable broth
- 2 16- oz. cans of fire-roasted tomatoes
- 1 cup minced Italian parsley
- a rind from fresh Parmigiano cheese
- salt and pepper about 1 teaspoon each
Instructions
- Heat the olive oil in a heavy iron pan.
- Add the diced onions and saute' for a minute or two.
- Add the diced carrots to the celery, mix together, and saute.
- Add the diced celery and leaves to the mixture and combine well; saute for about 3 minutes
- Add the minced garlic and saute for 1 minute.
- Add salt, pepper, and herbs and spices.
- Add the tomato paste and mix it thoroughly.
- Stir to combine; don't worry if it looks dry, it will become wet when you add the broth.
- Add the vegetable broth.
- Add the fire-roasted tomatoes and their broth.
- Add all of the chopped cabbage; it cooks down, so don't worry if you think there is too much.
- If you like, add more veggie broth and tomatoes.
- Add the minced Italian parsley.
- Add the rind of Parmigiano cheese.
- Simmer the soup on a low burner for 1 hour.
- Serve, enjoy, and BUON APPETITO!