Ready in 50 min across 3 steps. Seasonal note: fall, winter.
Ingredients
2 tablespoons extra-virgin olive oil
2 carrots (chopped)
1 medium yellow onion (diced)
1 celery rib (diced)
¾ teaspoon sea salt
Freshly ground black pepper
2 tablespoons white wine vinegar
2 (14.5-ounce) cans fire-roasted diced tomatoes
4 cups vegetable broth
1 (15.5-ounce) can cooked white beans (drained and rinsed)
4 garlic cloves (grated)
2 Yukon Gold potatoes (diced)
1 small green cabbage (about 1 pound (9 cups chopped))
1 teaspoon dried thyme
Fresh parsley (for garnish)
Method
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.
Add the vinegar, 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.
Season to taste, garnish with fresh parsley, and serve.
Original source
Love and Lemons. The publication link stays beside the recipe so you can compare its notes, timing and later updates.
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