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
- 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.
- Add in the garlic, tomato paste, thyme, and smoked paprika. Saute for 30-60 seconds until fragrant.
- 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.
- 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.