3 tablespoons olive oil

1/2 onion, diced

2 medium carrots, peeled and sliced (or chopped)

2 ribs celery, diced

2 cloves garlic, minced

2 quarts of low-sodium vegetable stock

3 teaspoons chicken bouillon granules

1 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

1/4 teaspoon paprika

1/2 head cabbage, cored and coarsely chopped

15 ounces Italian seasoned diced tomatoes, undrained

15 ounces white navy beans rinsed and drained

Crusty sourdough, for serving, optional

In a large stockpot, warm olive oil over medium heat. Stir in onion, carrots, and celery; cook until veggies are tender, 5 to 7 minutes. Stir in the garlic until fragrant, 20 seconds.

Stir in vegetable broth, bouillon, salt, pepper, and paprika. Bring to a boil, then stir in cabbage. Reduce heat to a gentle bubble until cabbage wilts, about 10 minutes.

Stir in tomatoes, along with their juice. Return to a boil, then reduce to a gentle simmer for 15 minutes or so, stirring often.

Add in the navy beans and cook for another couple of minutes just to warm through.

Ladle into bowls and enjoy with some crusty sourdough bread on the side, if desired.

*adapted from https://bellyfull.net/