1 tbsp extra virgin olive oil (optional)
2 cloves of garlic, chopped
1 celery strip, chopped
1/2 onion, chopped
1 carrot, chopped
1/2 red bell pepper, chopped
1 pound cabbage (450 g), chopped
1 tbsp Italian seasoning (optional)
1/2 tsp salt
1/4 tsp ground black pepper
2 bay leaves
4 cups vegetable stock or water (1 liter)
1 14-ounce can of crushed tomatoes (400 g)
Heat the oil in a large pot and add the garlic, celery and onion. Cook over medium-high heat for about 5 minutes or until golden brown. If you don’t eat oil, just use some water or vegetable stock instead.
Add all the remaining ingredients and bring to a boil. Then simmer for 30 minutes.
Remove the bay leaves and serve immediately (I added some chopped, fresh parsley on top) or keep leftovers in an airtight container in the fridge for 4-5 days.