Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 3 celery ribs, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• 1 28-oz can diced tomatoes
• 1 15-oz can cannellini beans, drained and rinsed
• 1 cup shredded green cabbage
• 1 small zucchini, diced
• 3 cups vegetable broth
• 1/4 lb green beans, trimmed and halved
• 1 cup green peas, fresh or frozen
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until the onions have softened, about 3 minutes. Stir in the garlic, oregano, and thyme and cook until they become fragrant, about 30 seconds. Stir in the diced tomatoes, cannellini beans, green cabbage, and zucchini. Stir in the broth and season the soup with salt and pepper to taste. Bring the soup to a boil then reduce the heat to a simmer. Cook, stirrin occasionally, until the liquid has reduced slighlty and the flavours have intensified, about 20 minutes.
Stir in the green beans and peas and cook until they are bright green, about 3 minutes.
Serve the soup immediately topped with the parsley or store in the refrigerator for up to 3 days.