Ingredients
Equipment
Method
- Chop the cabbage, carrots, celery, and garlic.
- In a large pot over medium heat, add olive oil and sauté garlic until fragrant (about 1 minute).
- Add chopped cabbage, carrots, and celery; sauté for about 5 minutes until slightly softened.
- Pour in canned tomatoes (with juice) and vegetable broth; stir well.
- Season with bay leaves, oregano, thyme, salt, and pepper. Bring to a gentle boil then reduce heat to simmer for 20 minutes.
- Remove bay leaves before serving hot. Garnish with fresh herbs if desired.
Nutrition
Notes
This soup is versatile and can be customized with different vegetables or spices to suit your taste.
