Vegan  Cabbage  Soup

– 1 tbsp olive oil – 1 tsp minced garlic – 2 tbsp chopped celery – 1/2 cup chopped carrots – 3 1/2 cups chopped cabbage (medium square sized pieces) – 1/2 cup tomato puree

– 1 tsp Italian seasonings – salt to taste – freshly crushed black pepper – 1/4 cup soaked and drained raw kidney beans (or 1/2 cup canned kidney beans) – 4 1/2 cups vegetable broth – 1 cup baby spinach

– Heat oil in a stock pot or a Dutch oven and add garlic, celery and carrots. Sautee for 1 minute.

– Toss in cabbage and let it cook at medium flame for 3-4 minutes. Keep sautéing at intervals to make sure its not overcooked.

– Add tomato puree, Italian seasoning, salt and pepper and stir it nicely. Add kidney beans and mix again.

– Pour in vegetable broth, stir and cook covered for 30 minutes or until kidney beans are soft. If using canned kidney beans then cook for 20 minutes.

– Lastly, stir in spinach and turn it off. Let it rest covered for 2 minutes. (Do not overcook at this stage). Adjust salt and serve.