Melt butter and olive oil in a large stock pot or dutch oven, and saute onions and garlic until translucent. Add herbs on the stem and bay leaf and mix.
Drop in potatoes and cook about 2-3 minutes, then add cabbage. Cook 3-4 more minutes constantly stirring.
Pour in chicken stock to deglaze the pan (or remove the brown bits from the bottom of the pan).
Finish by adding all remaining ingredients: beans, diced tomatoes with juices, and tomato paste.
Season lightly, but you will need more before serving.
Bring to a boil, then reduce to a simmer for 30 minutes.
Serve in large soup bowls with lemon juice or Parmesan cheese as a garnish, and crostini.
Nutrition Information
Serving size: 1-2 cups
Recipe by Faithful Provisions at https://faithfulprovisions.com/cabbage-soup/