Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 small head of green cabbage, shredded or chopped
  • 2 medium Yukon Gold potatoes, cubed into ½ inch pieces
  • 1 cup fresh green beans, trimmed and chopped
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the onions become translucent and the carrots begin to soften.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, allowing the paste to darken slightly. Pour in the diced tomatoes and their juices, scraping the bottom of the pot to release any browned bits.
  4. Add the vegetable broth, potatoes, green beans, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat to a simmer.
  5. Stir in the shredded cabbage. Cover and simmer for 15–20 minutes, or until the potatoes are fork-tender and the cabbage has wilted.