Created by dienia b on October 26, 2019
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.