Homemade Cabbage Soup with White Beans

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and a pinch of salt. Sauté for about 6–8 minutes until the vegetables soften but don't brown too much.

Add the chopped garlic, thyme, and smoked paprika to the pot. Stir and cook for another 1 minute until the garlic becomes fragrant.

Add the chopped cabbage and diced tomatoes (with their liquid). Stir, then pour in the vegetable stock. Increase the heat until it comes to a boil, then reduce the temperature, cover, and let simmer gently for 20 minutes until the cabbage softens.

Stir in the drained white beans and cook for another 5 minutes until the beans are heated through. Remove from heat and stir in the lemon juice (this will brighten the flavors). Season with additional salt and pepper to taste. Serve sprinkled with fresh parsley.