Hearty Cabbage and White Bean Soup

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

2. 2

   Stir in the minced garlic and cook for another minute until aromatic, being careful not to burn it.

3. 3

   Add the chopped cabbage to the pot. Cook, stirring occasionally, for 5-7 minutes, until the cabbage begins to wilt and soften.

4. 4

   Pour in the vegetable broth, diced tomatoes (undrained), rinsed cannellini beans, bay leaf, and dried thyme. Stir well to combine all ingredients.

5. 5

   Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the vegetables are tender and the flavors have melded.

6. 6

   Remove and discard the bay leaf. Season the soup with salt and black pepper to taste. Adjust seasonings as needed.

7. 7

   Ladle the hot soup into bowls. Garnish each serving with a generous sprinkle of fresh chopped parsley.

8. 8

   For an extra comforting touch, serve immediately with a side of crusty bread for dipping.

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