I made this last night and we ate it for a few meals. It’s a cross between a cabbage soup and a minestrone. I didn’t follow a recipe for it, just went with what I felt like.
2 tbsp olive oil
1 large diced onion
2 tbsp minced garlic
1 bunch of celery hearts, diced
1 bag carrots, diced
1 large head cabbage, cored and diced
1 litre chicken broth
1 small can each: organic pinto beans and corn (note- I will only use this brand of canned corn otherwise it’s fresh or frozen.)
1 large can fire roasted diced tomato
1 tbsp mural of flavor herbs (or italian seasonings)
1 tbsp cayenne pepper
Sweat onion in olive oil 5 minutes, add garlic, stir 30 seconds. Stir in celery, carrots and cabbage, saute for 10 minutes until cabbage wilts. Add other ingredients, simmer 45 minutes.
I topped it with fresh chopped basil and grated parmesan cheese.