40 mins


15 mins


8+ servings

This soup is inspired by Ruth Bader Ginsburg, and the practice of making soup for our community. In late 2018, after RBG fell in her office, our Founder Taylor was given the opportunity to teach Knife Skills to Stephen Colbert, who has worked out with RBG! Taylor developed this soup, to teach Stephen Colbert to make it for RBG. Because if there is one crowning achievement in Taylor’s life, it would be to make soup for RBG.


Make this soup to share with friends and neighbors. It makes a big batch. Spread the love, and if you make it for someone, and then they make it for someone, its healing powers might make it all the way to the Supreme Court, and help keep RBG alive.


The soup is entirely vegan and vegetarian, and can be infinitely adjusted by the addition of toppings: we like to serve with sauerkraut, persillade, parmesan, confit garlic, or pasta.


  • 3 TB olive oil

  • 2 Medium onions, medium dice

  • 4 Celery ribs, medium dice

  • 2 Carrots, medium dice

  • ½ Head green cabbage, shredded

  • 6 Garlic cloves, minced (add more for contagion exposure)

  • 2 TB tomato paste

  • 1 Can whole tomatoes,  28-oz

  • 3 Qts vegetable stock

  • 2 Cups cooked beans

  • 1 Parmesan rind, optional

  • Salt & pepper

  • Splash of Apple Cider Vinegar


  1. In a large dutch oven over medium heat, add the olive oil. Add the onions, celery, and carrots. Cook, while stirring, until they have developed color, and smell fragrant (about 10-15 minutes).
  1. Push the vegetables to the side and add the tomato paste. Toast the paste for 2 minutes, stirring constantly (be careful not to let it burn). Add the cooked tomatoes and vegetable stock. Bring to a boil, then reduce to a simmer. Stir in the Parmesan rind, and cook for 10 minutes. Season well with salt and pepper.

3. Add the cooked beans to the pot and taste again for seasoning, adjusting as necessary. Serve the soup with a garnish of chopped parsley and grated Parmesan.