Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 carrot, diced
- 1/2 fennel bulb, diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 head green cabbage, sliced and core removed
- 1 can (about 15 ounces) fire roasted tomatoes
- 1 cup tomato sauce
- 4 cups Pacific Foods® Organic Unsalted Chicken Bone Broth
- 1 can (about 15 ounces) small white beans, drained and rinsed
- 1/4 cup fresh parsley, chopped, for serving
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Instructions
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Step 1
Heat olive oil to a large pot over medium high heat. Add onion, carrots, fennel, and garlic. Saute for 5 to 8 minutes, or until onion is translucent. Stir in herbs, salt, and pepper, and cook for an additional 5 minutes.
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Step 2
Add cabbage, tomatoes, tomato sauce, bone broth, and beans. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 to 20 minutes, or until cabbage is tender. Divide into bowls and garnish with chopped parsley. Enjoy!
