1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon dried parsley
1 tablespoon dark brown sugar
1) In a large soup pot, heat oil and cook the onion until translucent. Add garlic and cook until fragrant.
2) Add the carrots and celery and cook another 3 minutes. Add the caraway, if using, and cook another minute.
3) Stir in parsley, brown sugar, cabbage, and broth and cook for 5 minutes. Stir in tomatoes, cover and simmer for at least 30 minutes.
4) Add beans and vinegar, simmer 5 minutes or until beans are heated through. Serve immediately or let rest for a day to allow flavors to meld. Enjoy!