Hearty and delicious, this easy cabbage and bean soup would be great for a quick meatless meal. Add some cornbread, or a crusty baguette and a green salad, and you're there!

Ingredient :

• 2 tablespoons olive oil, plus more for drizzling

• 2 leeks, white and light green parts only, chopped

• 3/4 cup sliced carrots

• 3 cloves garlic, minced

• 1 1/2 quarts low-sodium vegetable broth

• 1/4 cup tomato paste

• 2 teaspoons dried Italian herb seasoning

• salt and freshly ground black pepper to taste

• 1 pound cabbage, chopped

• 1 pinch red pepper flakes (optional)

• 2 (15 ounce) cans great Northern beans

• fresh thyme sprigs for garnish (optional)

Directions :

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. 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. Using an immersion blender, puree the vegetables and liquid. Season with salt and pepper.

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. Serve warm, garnished with fresh thyme sprigs, if desired, and drizzled with olive oil.