Cabbage & White Bean Soup

Step 1: Heat oil in a large soup pot over medium heat.

Step 2: Add the onions, carrots, celery, and green onions to the pot and stir.

Step 3: Sauté until the onions are soft and quite translucent, about 5 minutes.

Step 4: Lower the heat if necessary to avoid browning.

Step 5: To the pot, add the tomato paste, dried oregano, rosemary, and garlic.

Step 6: Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute.

Step 7: Season the vegetables with salt and pepper.

Step 8: Add the crushed tomatoes and vegetable stock, and stir.

Step 9: Bring the soup to a boil and add the cabbage shreds.

Step 10: Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender.

Step 11: Add the white beans and bring the soup to a boil one more time.

Step 12: Add the chopped parsley and stir to incorporate.

Step 13: Check the soup for seasoning and serve hot.