Step 1

Heat olive oil in large stock pot or Dutch oven over medium-high heat and sauté carrot, onion, bell pepper and celery for 6-8 minutes, or until softened.

Step 2

Season generously with salt and pepper, then stir in paprika, oregano and thyme.

Step 3

Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in tomato paste, cooking for 2 minutes, or until fully incorporated.

Step 4

Pour in diced tomatoes and vegetable broth, then stir in bay leaves and rosemary sprigs.

Step 5

Bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes, or until cabbage is wilted.

Step 6

Stir in lemon juice and parsley, then taste and adjust seasoning, if necessary.

Step 7

Transfer to serving bowls and enjoy.