Ingredients
Scale
- 1 medium green cabbage (about 2 pounds), cored and thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 can (14.5 ounces) diced tomatoes, preferably San Marzano
- 6 cups low-sodium vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon red wine vinegar or lemon juice (optional, for brightness)
- Fresh parsley or basil, chopped, for garnish
Substitutions: If you prefer a heartier soup, swap the vegetable broth for beef broth. For a spicy kick, add a pinch of red pepper flakes alongside the paprika. And if you can’t find fresh cabbage, savoy cabbage or even kale can work as alternatives.
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Stir occasionally and cook until the vegetables soften and the onion becomes translucent, about 8 minutes. This step builds the soup’s base, much like my Nonna Rosa’s soffritto, which she swore was the secret to any great sauce or soup.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn. Garlic, as my mother Elena always said, is the heart of any Italian kitchen—it brings warmth and depth even to the simplest dishes.
- Stir in the sliced cabbage and cook for about 5 minutes until it starts to soften, stirring occasionally. This is where the magic happens: the cabbage releases its sweetness and begins to mingle with the other vegetables.
- Pour in the diced tomatoes with their juices and the broth. Add the dried thyme, smoked paprika, and bay leaf. Stir well to combine all the flavors.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally. The cabbage should be tender but still have a slight bite—comforting yet fresh, just as I remember from those family meals.
- Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste. If you want a bit of brightness, stir in the red wine vinegar or a squeeze of lemon juice—this step came from my time in Spain, where a touch of acidity often elevates a dish.
- Ladle the soup into bowls and garnish with fresh parsley or basil. Serve hot and savor the warmth, perhaps alongside crusty bread or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
