← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 1 Onion, diced
• 2 Carrot, chopped
• 1 celery stick, diced
• 4 cloves Garlic, crushed
• 1 tsp Dried thyme
• 1 tsp Smoked paprika
• 800 g tinned chopped tomatoes
• 1 l vegetable stock
• 300 g Potato, diced
• 700 g green cabbage (about 1 small head), cored and chopped
• 400 g tinned white beans, drained and rinsed
• 1 tbsp white wine vinegar
• 3 tbsp Parsley, chopped
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and cook the onion, carrot and celery with a pinch of salt for 8 min, until soft.
2. Stir in the garlic, thyme and smoked paprika for 1 minute.
3. Add the tomatoes, stock and potatoes, bring to a boil and simmer for 10 min.
4. Add the cabbage, pressing it down into the liquid; it wilts quickly. Simmer for 15–20 min, until the cabbage is silky and the potatoes are tender.
5. Stir in the beans to warm through for 3 min, then add the vinegar and season well. Serve with parsley.

Tips

• Fry 150 g diced bacon at the start for a smoky, non-vegetarian version.
• It keeps for 4 days in the fridge and freezes well. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons The Modern Proper Natasha's Kitchen