▢2 tablespoons olive oil ▢1½ cups onion diced (~½ onion) ▢1 cup celery chopped (~2 stalks) ▢1½ cups carrots peeled and sliced (~5 carrots) ▢2 cloves garlic minced ▢6 cups chicken broth ▢6 cups green cabbage (~½ head) ▢1 (15-ounce) can petite diced tomatoes ▢1 tablespoon Italian seasoning ▢½ teaspoon salt ▢½ teaspoon ground black pepper ▢Parmesan Rind optional For Garnish: ▢Parmesan Cheese shaved ▢Italian parsley chopped
In a large stockpot, simmer the oil over medium heat. Cook the onions, stirring intermittently, for 5 minutes, or until translucent.
Cook the celery and carrots for an additional three minutes, stirring intermittently. Proceed to sauté the garlic for an additional 30 seconds.
The cabbage, tomatoes, Italian seasoning, salt, and pepper should be added to the chicken broth.
Cover, bring to a boil, then reduce heat to low and simmer until the cabbage is wilted, 15 minutes.
Pour the broth into a bowl and garnish with Parmesan cheese shreds and parsley.