Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 150g)
  • 2 celery stalks, chopped (approx. 1 cup, 120g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (optional)
  • 8 cups vegetable broth (2 liters)
  • 1 (14.5-ounce) can diced tomatoes, undrained (400g)
  • 1 medium head of green cabbage, cored and shredded (approx. 6 cups, 500g)
  • 2 (15-ounce) cans cannellini beans (white kidney beans), rinsed and drained (approx. 850g total)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion, carrots, and celery and sauté until softened (about 5-7 minutes).
  2. Stir in garlic, thyme, oregano, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Pour in vegetable broth and diced tomatoes. Bring to a simmer.
  4. Add shredded cabbage to the pot. Stir well and return to a simmer.
  5. Reduce heat, cover, and simmer for 30 minutes, or until the cabbage is tender.
  6. Stir in the cannellini beans and heat through (about 5 minutes).
  7. Season with salt and pepper to taste. Stir in fresh parsley. Serve hot with lemon wedges (if desired).