Recipe found on

Yields 4-6 servings


  • ¼ cup water or 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery sticks, sliced
  • 2 Tbsp Italian seasoning
  • 1 can (28oz) diced tomatoes, with juices
  • 1 medium potato or 6 baby (about 1 cup), diced
  • 1 ½ cups green beans, sliced into 1 inch pieces
  • 1 head of green cabbage (about 8 – 10 cups), cored and chopped
  • 6 cups low sodium vegetable broth (or water)
  • Salt and pepper, to taste

To serve (optional)

  • chopped parsley
  • lemon wedges
  • crusty bread


In a large 5 quart Dutch oven or pot, heat water/olive oil over medium heat. Add the carrots, celery, onions and garlic and saute for 4 minutes. Add the herbs and saute until fragrant, about 1 minute.

Add the green beans, tomatoes, potatoes, cabbage and liquids, cover, and bring to a boil. Remove the lid, the cabbage should be starting to shrink enough that you can give a good stir. Cover, turn the heat to low and simmer for about 20 – 30 minutes, stirring occasionally.

Add more water if needed, and season with salt and pepper to taste. Ladle into soup bowls and top with chopped parsley.