Cabbage and Golden Potato Soup

INGREDIENTS

• 1 tablespoon of extra virgin olive oil 
• 1 medium yellow onion, diced
• 4 cloves garlic
• 2 stalks celery, thinly sliced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 15 oz. can crushed tomatoes
• 8 cups vegetable broth
• 1 bay leaf
• 1 15 oz can of white beans
• 1 lb golden potatoes, diced
• ½ head of medium cabbage
• Salt and pepper to taste

INSTRUCTION

1. Heat oil in a large pot over medium heat. Add the onion, carrot, celery, and a sprinkle of salt. Sauté until veggies are aromatic and are slightly softened, about 5-7 minutes.
2. Add in the garlic, thyme, and smoked paprika. Saute for 30-60 seconds until fragrant.
3. Pour in the vegetable broth, tomatoes, cabbage, potatoes, bay leaf, salt, and pepper. Turn up the heat to get things moving, then reduce heat slightly to maintain a medium simmer. After 15 minutes, add the beans and continue to simmer until the potatoes and cabbage are tender (about another 5-10 minutes). Stir occasionally. 
4. Remove from heat, taste for seasoning, and add more if needed. Remove bay leaf. Enjoy!

BENEFITS

Cabbage emerges as an ideal vegetable in the battle against inflammation. Crushed cabbage leaves, a staple in Polish folk medicine, stand out as a widely embraced anti-inflammatory remedy. Packed with essential nutrients, cabbage boasts high levels of vitamin C, fiber, and vitamin K. Notably, for every 10 kcals of cabbage, 1 gram of fiber is present, contributing to the reduction of LDL (bad) cholesterol. The vitamin C content fortifies the immune system and aids in collagen production, while vitamin K lends its support to maintaining normal blood pressure and promoting bone health. Additionally, vitamin K assumes a significant role in preserving brain health, acting as a preventive measure against Alzheimer’s disease.