Easy Cabbage Soup (Print Version)

# Ingredients:

01 - 2 Yukon Gold potatoes, cut into small cubes.
02 - 1 medium yellow onion, chopped into small pieces.
03 - 2 tablespoons white wine vinegar.
04 - ¾ teaspoon fine sea salt.
05 - 4 garlic cloves, minced.
06 - Black pepper as needed.
07 - 2 tablespoons extra-virgin olive oil.
08 - 4 cups of vegetable stock.
09 - 1 celery stalk, finely chopped.
10 - 1 small green cabbage, around 1 pound.
11 - 1 can (15.5 oz) of white beans, rinsed and drained.
12 - 2 large carrots, diced.
13 - Fresh parsley, chopped for decoration.
14 - 1 teaspoon dried thyme.
15 - 2 cans (14.5 oz each) of fire-roasted diced tomatoes.

# Instructions:

01 - Lay the lid on top, then let it cook for 20-30 minutes until the potatoes soften and the cabbage wilts.
02 - Splash in the vinegar, then toss in the tomatoes, broth, beans, garlic, cabbage, potatoes, and thyme.
03 - Warm up the oil and cook the onion, carrot, and celery with salt and a bit of pepper for around 8 minutes.
04 - Adjust the flavors to your liking and sprinkle some parsley on top right before you eat.

# Notes:

01 - Try it with a baguette or crusty roll.
02 - Works well for prepping meals in advance.
03 - You can make it ahead of time.

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