# Ingredients:
→ Soup
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 medium onion, diced
04 - 3 garlic cloves, minced
05 - 3 cups chopped green cabbage
06 - 2 medium carrots, sliced
07 - 1 bell pepper, diced
08 - 1 (14 oz) can diced tomatoes
09 - 4 cups beef broth
10 - 2 cups tomato sauce
11 - 1½ tsp dried oregano
12 - 1½ tsp dried thyme
13 - 1 bay leaf
14 - ½ cup uncooked white rice
15 - Salt, to taste
16 - Black pepper, to taste
17 - Fresh parsley, chopped (for garnish)
→ Garlic Toast
18 - 6 slices rustic bread or baguette
19 - 3 tbsp unsalted butter, softened
20 - 2 garlic cloves, minced
21 - 1 tbsp fresh parsley, chopped
22 - Pinch of salt
# Instructions:
01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook, breaking it apart, until browned, about 5–6 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the pot. Cook for 2–3 minutes until fragrant.
03 - Incorporate chopped cabbage, sliced carrots, and diced bell pepper. Stir and cook for 4–5 minutes until slightly softened.
04 - Pour in diced tomatoes, beef broth, and tomato sauce. Stir in oregano, thyme, and bay leaf. Bring the mixture to a simmer.
05 - Add uncooked white rice and season with salt and black pepper to taste. Cover and simmer for 25–30 minutes, until rice and vegetables are tender.
06 - Preheat the oven broiler. Combine softened butter with minced garlic, chopped parsley, and a pinch of salt. Spread mixture evenly onto bread slices.
07 - Arrange bread slices on a baking sheet and broil for 2–3 minutes until golden and crispy.
08 - Discard the bay leaf from the soup. Ladle soup into bowls, garnish with chopped parsley, and serve alongside garlic toast.
