Cabbage Soup

Cut the Cabbage – Remove any tough outer leaves, rinse the cabbage, and pat it dry. Using a chef’s knife, cut through the stem to make halves, then quarter it. Remove the thick core, and chop it into 1-inch pieces. Measure 8 cups for the recipe.
Saute the Aromatics – Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the onion, celery, and carrots. Saute and cook for about 5 minutes or until the vegetables are lightly browned. Add the garlic, rosemary, thyme, salt, and pepper. Saute for 30 seconds until fragrant.
Saute the Cabbage – Add the cabbage and saute until just wilted, about 3 minutes.
Simmer the Soup – Add the tomatoes, beans, potatoes, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer over low heat. Cover and cook until the potatoes are tender, about 15 minutes.
To Serve – Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste. Serve the soup hot, garnished with chopped parsley.