Easy Cabbage Soup

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium yellow onion, small diced
• 2 medium carrots, small diced
• 2 celery ribs, small diced
• 4 garlic cloves, minced
• 2 teaspoons each garlic powder and dried basil
• 1 teaspoon each dried oregano and dried thyme
• 1/2 medium green cabbage, shredded (6 to 7 cups)
• 15-ounce can white beans 
• 28-ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
• 1 quart vegetable broth
• 1 ¼ teaspoons kosher salt
• ½ teaspoon sugar
• Chopped Italian parsley, for garnish

Instructions

1. In a large pot or Dutch oven, heat the butter or olive oil over medium high heat. Add the onion, carrot and celery, and cook, stirring occasionally, for about 8 to 10 minutes, until the celery is tender and the vegetables have released their juices.
2. Add the garlic, garlic powder, basil, oregano, and thyme and cook for 1 minute. Add the cabbage, white beans, crushed tomatoes, vegetable broth, salt, and sugar. Bring to a simmer and simmer 10 to 15 minutes until the cabbage is tender. Serve immediately, garnished with parsle