Ingredients
1tbspolive oil
1mediumwhite onionpeeled and diced
6garlic clovespeeled and minced
6cupsvegetable stock
2mediumcarrotsdiced
1celery stalkdiced
1lbpotatoesdiced, preferably Yukon Gold
20ozfire-roasted diced tomatoes and green chiles(or simply fire-roasted tomatoes, for a milder soup)
15ozroasted red peppersdrained and chopped
15ozGreat Northern beansrinsed and drained
1smallgreen cabbageroughly chopped
1½tspcuminground
½tspred pepper flakescrushed (or more/less, to taste)
2ozbaby spinachor kale
Kosher salt
black pepperfreshly-cracked, to taste
cilantroor parsley – chopped fresh , optional toppings
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened.
Stir in garlic and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, carrots, celery, potatoes, tomatoes and green chiles, roasted red peppers, beans, cabbage, cumin, crushed red pepper flakes, and stir to combine. Continue cooking until the soup reaches a simmer.
Then reduce heat to medium-low, cover, and cook for 20 to 30 minutes, until the vegetables are tender.
Stir in the greens until combined. Then taste and season the soup with salt and pepper as needed.
Serve warm, garnished with toppings if desired.
