1 small head of green cabbage, chopped (about 6 cups)
1 large onion, diced
3 cloves garlic, minced
2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (14 oz) sweet corn, drained and rinsed (or 1½ cups frozen corn)
1 can (14.5 oz) diced tomatoes with juice
2 tbsp tomato paste
6 cups beef broth
2 carrots, diced
2 celery stalks, diced
1 tsp paprika
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
2 tbsp olive oil
Parmesan cheese for serving
Crusty bread for serving
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Drain excess fat if needed (1 lb ground beef, 2 tbsp olive oil)
Add onion, carrots, and celery. Cook until vegetables start to soften, about 5 minutes (1 large onion, 2 carrots, 2 celery stalks)
Add garlic and cook 1 minute more (3 cloves garlic)
Stir in tomato paste and cook for 1-2 minutes until it darkens slightly (2 tbsp tomato paste)
Add chopped cabbage and stir to combine. Cook for 3-4 minutes until cabbage starts to wilt (6 cups chopped cabbage)
Add diced tomatoes, beef broth, paprika, thyme, bay leaf, salt and pepper. Stir well and bring to a boil (14.5 oz diced tomatoes, 6 cups beef broth, 1 tsp paprika, 1 tsp thyme, 1 bay leaf)
Reduce heat to maintain a simmer and cook covered for 15 minutes until cabbage is tender
Stir in cannellini beans and corn. Cook for another 5 minutes until heated through (2 cans cannellini beans, 1 can corn)
Remove bay leaf. Taste and adjust seasoning
Serve in bowls topped with parmesan cheese and crusty bread on the side
