Ingredients

Yield: 6 servings

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3 Tablespoons extra-virgin olive oil

1 large yellow onion, chopped

2 medium carrots, diced (1½ cups)

2 to 3ribs celery, diced (1½ cups)

4 large garlic cloves, minced (2 tablespoons)

1 teaspoon Italian seasoning 

Crushed red pepper, to taste

Kosher salt (such as Diamond Kosher) and black pepper

1 large Yukon gold potato, diced (about 8 ounces; or sub. Chayote Squash)

1 tablespoon tomato paste

4 Cups Chicken Stock broth

1 (14-ounce) can diced tomatoes 

6 Cups chopped green cabbage (from 1 small cabbage)

1 teaspoon red wine vinegar

¼ cup chopped fresh parsley, plus more for serving

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1. Step 1

   In a large pot or Dutch oven, heat the oil over medium. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp.

2. Add the garlic, Italian seasoning, crushed red pepper, 1 teaspoon salt (or 1½ teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper; cook until the garlic is fragrant, 1 minute.

3. Add the potatoes (or Chayote Squash) and tomato paste and cook, stirring often, until the paste is fully incorporated and begins to brown on the bottom of the pot, 2 to 3 minutes.

4. Pour in the broth and diced tomatoes (with their juices) and bring to a simmer over medium-high heat. Stir in the cabbage, lower the heat and simmer, partially covered and stirring occasionally, until the potatoes are fork tender, 20 to 25 minutes.

5. Off the heat, add the vinegar and parsley.

6. Taste and add more salt and pepper, if necessary.

TIPS

Serve hot, topped with more parsley. The soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).

To freeze soup, cool to room temperature in the pot, then transfer to an airtight container. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth if necessary.