Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped (about 1 cup/100g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 6 cups vegetable broth, low sodium (1.4 liters)
  • 1 medium zucchini, chopped (about 1 cup/120g)
  • 1 yellow squash, chopped (about 1 cup/120g)
  • 1 red bell pepper, chopped (about 1 cup/120g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 cup chopped green cabbage (about 70g)
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: Red pepper flakes for a touch of spice

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
  4. Add zucchini, yellow squash, bell pepper, cannellini beans, and cabbage.
  5. Stir in Italian herbs, salt, and pepper. Cover and simmer for another 10 minutes, or until vegetables are tender.
  6. Ladle into bowls and garnish with fresh parsley and red pepper flakes (if desired).