Ingredients

• 2 tablespoons olive oil , plus more for drizzling
• 2 leeks
• 0.75 cups sliced carrots
• 3 cloves garlic , minced
• 1.5 quartss low-sodium vegetable broth
• 0.25 cups tomato paste
• 2 teaspoons Italian herb seasoning
• salt and freshly ground black pepper to taste
• 1 pound cabbage , chopped
• 1 pinch red pepper flakes , optional
• 2 , 15 ounce
• fresh thyme sprigs for garnish , optional

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Add leeks and carrots, and cook, stirring frequently, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. 2 Pour in vegetable broth, stir in tomato paste and Italian seasoning, and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 10 minutes.
3. 3 Using an immersion blender, puree the vegetables and liquid. Season with salt and pepper.
4. 4 Increase heat to medium and bring to a boil. Stir in cabbage, red pepper flakes, and a couple more pinches of salt, if desired. Bring to a boil, reduce heat, and simmer until cabbage is tender, 20 to 25 minutes.Stir in beans and simmer until beans are heated through, about 5 minutes more.
5. 5 Serve warm, garnished with fresh thyme sprigs, if desired, and drizzled with olive oil.

Nutrition per serving