This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Carolyn Casner
EatingWell Magazine, March 2021

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Credit: Eva Kolenko

Recipe Summary test

active:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.

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  • Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.

To make ahead

Refrigerate for up to 3 days.

Nutrition Facts

211 calories; fat 11g; sodium 513mg; carbohydrates 26g; dietary fiber 6g; protein 4g; sugars 7g; saturated fat 2g; vitamin a iu 12637IU.
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