INGREDIENTS
2 tablespoons extra-virgin olive oil
3 carrots, chopped
4 ribs celery, chopped
1 yellow onion, chopped
1 green bell pepper, seeds removed, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 green cabbage, finely chopped
1 (28 oz.) can diced tomatoes
1 1/2 (32 oz.) cartons (6 cups) low-sodium vegetable broth
2 bay leaves
2 sprigs rosemary
1/3 cup fresh parsley, finely chopped
2 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground pepper, to taste
PREPARATION
Heat olive oil in large stock pot or Dutch oven over medium-high heat and sauté carrot, onion, bell pepper and celery for 6-8 minutes, or until softened.
Season generously with salt and pepper, then stir in paprika, oregano and thyme.
Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in tomato paste, cooking for 2 minutes, or until fully incorporated.
Pour in diced tomatoes and vegetable broth, then stir in bay leaves and rosemary sprigs.
Bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes, or until cabbage is wilted.
Stir in lemon juice and parsley, then taste and adjust seasoning, if necessary.
Transfer to serving bowls and enjoy.
Recipe adapted from Budget Bytes