Cabbage Soup

Ingredients

• 600 g small white cabbage (1 small head)
• 3 Carrots
• 1 leek stalk
• 1 onion
• 1 clove of garlic
• 3 waxy potatoes
• 2 tbsp olive oil
• 15 g tomato paste (1 tbsp)
• 400 g chopped tomatoes (canned)
• 1 l vegetable broth
• 1 bay leaf
• Salt
• Pepper
• chili powder
• 1 pinch ground cumin
• 400 g small white beans (e.g. Cannellini; drained, canned)
• 30 g Parmesan (1 piece; 30% fat in dry weight)
• 4 parsley sprigs

Instructions

1. 1.

   Clean the white cabbage, remove the outer leaves, wash, quarter, cut off the core and chop the cabbage finely. Peel, slice and cut the carrots into thick slices. Clean, wash and slice the leek into rings. Peel and dice the onion and garlic.

2. 2.

   Heat the oil in a pot. Sauté the onion for 2 minutes. Add the cabbage, carrots and garlic and sauté for 5 minutes over medium heat, stirring.

3. 3.

   Stir in the tomato paste and sauté for 2 minutes. Add the tomatoes to the vegetables, stir well, then pour in the vegetable broth and add the bay leaf. Season with salt, pepper, chili powder and cumin. Bring to a boil and simmer the soup for about 15 minutes over low heat.

4. 4.

   Rinse the beans, drain them and add them to the soup with the leek and potatoes and simmer for another 20 minutes until the potatoes are soft. Meanwhile, grate the Parmesan, wash, dry and chop the parsley. Serve the soup sprinkled with Parmesan and parsley.