1 tablespoon olive oil
2 carrots peeled & diced
2 stalk celery diced
1 yellow onion peeled & diced
2 cloves garlic peeled & minced
4 cups low-sodium beef broth (or vegetable broth)
28 ounces canned diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
4 cups green cabbage chopped
3 cups cauliflower rice (fresh or frozen)
1 cup green beans chopped (fresh or frozen)
Chopped fresh parsley for garnish
Place a large stockpot over medium heat. Add the olive oil. Once the oil is hot add the carrots, celery, onion, and garlic. Cook for 5-6 minutes, or until vegetables start to soften, stirring frequently.
Add the beef broth, tomatoes, basil, oregano, salt, and pepper. Stir everything together and then bring the soup to a light boil.
Add the cabbage, cauliflower rice, and green beans to the pot. Stir the veggies in, cover the pot, and reduce the heat to medium-low. Allow the soup to simmer for 15-20 minutes or until the cabbage is tender.
Give the soup one more stir and check the seasoning. Portion into bowls and garnish with a little fresh parsley if desired. Serve warm.

Calories: 111kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 929mg | Potassium: 1067mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3792IU | Vitamin C: 73mg | Calcium: 112mg | Iron: 2mg