Ingredients:

1 large head of cabbage, shredded

2 onions, chopped

2 carrots, peeled and sliced

2 potatoes, peeled and diced

4 cloves of garlic, minced

2 bay leaves

1 can (400g) diced tomatoes

1 can (400g) white beans, drained and rinsed

1 liter (4 cups) vegetable broth

Salt and pepper, to taste

Olive oil for cooking

Fresh parsley, for garnish (optional)

Instructions:

Prepare the Base:

In a large soup pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until onions are translucent and garlic is fragrant.

Add the Vegetables:

Add shredded cabbage, sliced carrots, and diced potatoes to the pot. Stir well to coat vegetables with oil and aromatics.

Simmer the Soup:

Pour in vegetable broth and add bay leaves. Bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes, or until vegetables are tender.

Incorporate Beans and Tomatoes:

Add diced tomatoes with their juices and drained white beans to the pot.

Season and Simmer:

Season with salt and pepper. Adjust to taste. Simmer for another 5-10 minutes to blend flavors.

Final Touches:

Remove bay leaves before serving to prevent accidental consumption.

Serve:

Ladle hot soup into bowls. Garnish with fresh parsley if desired.

Enjoy:

Serve hot and enjoy the comforting flavors of this hearty vegetable soup.