Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, sliced into rounds
  • 2 stalks (60g) celery, chopped
  • 6 cups (550g) green cabbage, shredded or chopped
  • 2 medium (300g) gold potatoes, cubed into 1/2-inch pieces
  • 1 can (14.5 oz / 411g) diced tomatoes, with juice
  • 1 cup (150g) frozen green beans, cut into 1-inch pieces
  • 8 cups (1.9L) vegetable broth, low sodium
  • 1 tsp dried Italian seasoning
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven or large soup pot over medium-high heat. Add the onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent and carrots soften. Stir in minced garlic and cook for 60 seconds.
  2. Increase heat slightly and add the shredded cabbage. Stir frequently for 5 minutes until the cabbage wilts and develops light golden-brown edges.
  3. Stir in the cubed gold potatoes, diced tomatoes, and Italian seasoning. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Stir in the frozen green beans and cook for an additional 3–5 minutes. Remove the bay leaf. Stir in the lemon juice, salt, and black pepper before serving.