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Cabbage and White Bean Soup
From Farm Where Life is Good
<p>Simple, quick, protein-rich, phytonutrient rich, and warm! Just what is needed on a cold, Fall evening in the Great White North.</p>Source: Not sure (Entered by Lara Rasmussen Anderson)
Serves: 4-5
Ingredients
2 Tbsp
olive oil
3 cloves
garlic, minced
6
fresh or frozen plum tomatoes, chopped
1/2 head
cabbage, cut into 1" squares (approx 5cup)
1 qt
water
2 cups
vegetable broth or homemade stock
1 tsp
rosemary and/or thyme, crumbled/stripped from stem
1 1/4 tsp
sea salt
2 cups
drained and rinsed canned or dry/soaked/cooked white beans, preferably cannellini
1/4 cup
coconut bay-con (see add'l recipe)
Step by Step Instructions
- In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
- Add the cabbage, water, broth, rosemary/thyme, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
- Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the coconut bay-con over the top.