This is my take on the classic European sauerkraut soup. Napa cabbage, kale, carrots, celery, and cannellini beans in a rich, slightly tangy broth.  Ready in less than 30 minutes.  

SOUP BROTH 
5 cups low-sodium veggie broth 
1 cup crushed tomatoes or puree 
1 Tbsp apple cider vinegar 
¼ tsp garlic powder 
¼ tsp onion powder 
¼ tsp Old Bay seasoning 
¼ tsp dried thyme 
¼ ground mustard seeds or powder

VEGGIES 
4 cups sliced Napa cabbage 
2 cups diced kale 
1 white diced beet 
1 cup diced carrots 
1 cup diced celery 
15 oz can cannellini rinsed

Combine all the ingredients in a medium saucepan. Bring to a rolling boil then reduce the heat to a simmer, cover and let cook for 15 minutes.

Makes 4 servings.