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Ingredients
3 tbsp extra-virgin olive oil- 1 large yellow onion chopped
2 medium carrots diced- 2 to 3 celery ribs diced
4 cloves garlic minced
1 tsp Italian seasoning
red pepper flakes to taste- kosher salt and black pepper to taste
- 1 large Yukon Gold potato about 8 oz, diced
1 tbsp tomato paste
4 cups vegetable broth- 1 can diced tomatoes 14 oz, with juices
- 6 cups chopped green cabbage
1 tsp red wine vinegar- ¼ cup chopped fresh parsley plus more to serve
Instructions
- Warm the oil in a soup pot. Cook the onion, carrots and celery until just tender. Add the garlic, Italian seasoning, red pepper, salt and black pepper and stir for a minute.
- Add the potato and tomato paste and cook for 2 to 3 minutes. Pour in the broth and diced tomatoes with their juices, then bring to a simmer.
- Stir in the cabbage. Partly cover and simmer for 20 to 25 minutes, until the potato is tender. Off the heat, stir in the vinegar and parsley and adjust the seasoning.
Notes
Add the vinegar off the heat so its flavor stays bright.
Adapted from Lidey Heuck, NYT Cooking.
