Ingredients :
2 tablespoons olive oil
2 carrots, chopped
1 medium yellow onion, diced
1 celery rib, diced
¾ teaspoon sea salt
Freshly ground black pepper
2 cans fire roasted diced tomatoes
4 cups cups vegetable broth
1 can cooked white beans, drained and rinsed
4 garlic cloves, grated
2 Yukon Gold potatoes, diced
1 small green cabbage, about 1 pound
1 teaspoon dried thyme
Fresh parsley, for garnish
Directions :
1
Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes.
2
Add stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
3
Season to taste, garnish with fresh parsley, and serve.
Ingredients
Ingredients :
2 tablespoons olive oil
2 carrots, chopped
1 medium yellow onion, diced
1 celery rib, diced
¾ teaspoon sea salt
Freshly ground black pepper
2 cans fire roasted diced tomatoes
4 cups cups vegetable broth
1 can cooked white beans, drained and rinsed
4 garlic cloves, grated
2 Yukon Gold potatoes, diced
1 small green cabbage, about 1 pound
1 teaspoon dried thyme
Fresh parsley, for garnish
Directions
Directions :
1
Heat the olive oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of pepper and cook, stirring occasionally, for 8 minutes.
2
Add stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage, and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.
3
Season to taste, garnish with fresh parsley, and serve.