Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 green bell pepper, chopped (approx. 150g)
  • 2 carrots, peeled and chopped (approx. 150g)
  • 2 celery stalks, chopped (approx. 100g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 medium head of green cabbage, shredded (approx. 700g)
  • 6 cups low-sodium vegetable broth (1.4 liters)
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, garlic, bell pepper, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Stir in crushed tomatoes and shredded cabbage. Cook for a further 5 minutes, stirring occasionally to soften cabbage slightly.
  3. Pour in vegetable broth. Add Italian seasoning, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30-40 minutes, or until the cabbage is tender. Stir occasionally.
  5. Ladle soup into bowls. Garnish with fresh parsley, if desired.