Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, sliced into coins
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 500g green cabbage, cored and shredded into 1-inch ribbons
  • 800g canned cannellini beans, rinsed and drained
  • 6 cups vegetable or chicken bone broth
  • 1 sprig fresh rosemary
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 7 minutes until onions are translucent and carrots soften.
  2. Stir in the minced garlic, dried oregano, and red pepper flakes. Sizzle for 1 minute until the kitchen smells incredible.
  3. Add the drained cannellini beans and broth to the pot. Use a wooden spoon to slightly crush about 1/4 cup of the beans against the side of the pot to release starches and thicken the liquid.
  4. Add the rosemary sprig and bring the liquid to a boil.
  5. Reduce heat and simmer for 10 minutes to marry the flavors.
  6. Add the shredded cabbage. Cook 5-7 minutes until the cabbage is tender-crisp.
  7. Remove the rosemary sprig. Stir in the lemon juice and fresh parsley. Season with sea salt and black pepper to taste before serving.