Instructions:
Warm the oil: In a large stockpot, warm the olive oil over medium heat. Toss in the onion, carrot, celery, and a pinch of salt. Sauté until the veggies release their aroma and begin to soften, about 5-7 minutes.
Add seasonings: Mix in the garlic, tomato paste, thyme, smoked paprika, and crushed red pepper. Cook for 30-60 seconds, allowing the spices to become fragrant.
Pour in broth and veggies: Add the vegetable broth, tomatoes, cabbage, potatoes, bay leaf, salt, and pepper. Increase the heat to bring the mixture to a low boil, then reduce to maintain a gentle simmer. Let it cook for 15 minutes, stirring occasionally.
Add beans: After 15 minutes, mix in the cannellini beans and continue cooking for another 5-10 minutes, or until the potatoes and cabbage are tender.
Finish up: Remove the pot from heat, adjust the seasoning if needed, and discard the bay leaf. Sprinkle fresh parsley over the soup and serve with additional parsley on top.
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