Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 small green cabbage, shredded
  • 1 can (14.5 oz) diced tomatoes, low-sodium
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 6 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion, carrots, and celery, cooking for 6–8 minutes until the onions are translucent and carrots have softened.
  2. Add the minced garlic to the pot and cook for 60 seconds until fragrant.
  3. Clear a small space in the center of the pot and add the tomato paste. Stir constantly for 2 minutes until the paste turns a deep brick red.
  4. Stir in the dried oregano and thyme to toast the herbs briefly, letting them sizzle for about 30 seconds.
  5. Pour in the diced tomatoes with their juices and the vegetable broth. Increase heat to bring the soup to a gentle boil.
  6. Stir in the shredded cabbage, then reduce heat to low. Cover and simmer for 15–20 minutes until the cabbage is tender but still holds its shape.
  7. Stir in the lemon juice just before serving to brighten the flavors.