Ingredients
- 2 tablespoons grapeseed oil
- 1 medium cooking onion, diced
- 1 medium carrot, diced
- 1/2 celeriac, diced
- 1 leek, white + light green parts only, diced
- 1 teaspoon dried oregano
- 1 sprig rosemary, leaves minced
- 3 cloves of garlic, minced
- 1 tablespoon tomato paste
- 1 28 oz can crushed tomatoes
- 1 liter vegetable stock
- 1/2 head green cabbage, shredded
- 2 cups cooked white beans
- 1 handful flat leaf parsley, chopped
- salt and pepper
Instructions
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Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Sauté until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning.
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To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper.
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Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender
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Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.