Ingredients
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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2 medium carrots, chopped
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2 stalks celery, chopped
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1 medium red bell pepper, chopped
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2 cloves garlic, minced
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1 ½ teaspoons Italian seasoning
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½ teaspoon ground pepper
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¼ teaspoon salt
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8 cups low-sodium vegetable broth
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1 medium head green cabbage, halved and sliced
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1 large tomato, chopped
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2 teaspoons white-wine vinegar
Directions
- Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add bell pepper, garlic, Italian seasoning, pepper and salt and cook, stirring, for 2 minutes.
- Add broth, cabbage and tomato; increase heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until all the vegetables are tender, 15 to 20 minutes more. Remove from heat and stir in vinegar.
