Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 3 sliced carrots, and 3 sliced celery stalks. Sauté 5–6 minutes until the onion turns translucent and the carrots start to soften — you should smell sweet vegetables, not raw onion.

2. 2

   Add 3 minced garlic cloves; cook 30 seconds until fragrant. Stir in about 6 cups chopped green cabbage (½ head) and cook 3–4 minutes until it wilts and shrinks a bit.

3. 3

   Add 1 can (14.5 oz) diced tomatoes, 6 cups low-sodium vegetable or chicken broth, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 bay leaf. Bring to a boil, then drop to a gentle simmer uncovered for 25–30 minutes until the cabbage and carrots are tender when poked with a fork.

4. 4

   Fish out the bay leaf. Taste and add salt if needed. Stir in 2 tablespoons chopped parsley and ladle into bowls. You want tender cabbage and soft vegetables in a savory tomato broth — not crunchy undercooked cabbage or a bland watery soup.