Add 4-5 tablespoons of extra virgin olive oil in a pot.
4-5 tablespoons Olive oil
After the olive oil warmed up a little bit, add the chopped onions and garlic into the pan.
½ Onions, 4 cloves Garlic
Add a teaspoon of salt and cook the vegetables for 3-4 minutes.
1 teaspoon Salt
When the onions will become a little transparent, add the potatoes and the carrots into the pan. Brown them for about 8-10 minutes.
1 cup Potato, 1 cup Carrot
Add the chopped beet.
1 ½ cup Beet
Pour over the tomatoes. If the tomatoes are not acidic enough, add 2 tablespoons of lemon juice or vinegar. Let the vegetables simmer for about 5-7 minutes.
½ Tomato, Lemon Juice
Add the green beans. Mix well all the ingredients.
1 cup Green beans
Add the spices. I used bay leaf and sliced chilli pepper and dried thyme.
Chili Pepper, Thyme, Bay Leaf
Add 2 litres of liquids, and let all the ingredients boil for about 15 minutes on low heat.
When the potatoes will become "al dente" add the cabbage into the pan for about 7 minutes.
2 cups Cabbage
Taste the soup and adjust it to salt and acidity.
Mix well all the ingredients and turn off the hob.
Add the chopped parsley, mix well, and cover the lid.
½ Parsley
Leave it to rest for about 20-30 minutes.
Quick Note
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