Potato, Cabbage & Bean Soup – Agricultural Institute of Marin

Ingredients

• 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing)
• 2 leeks (use white & pale green parts), sliced and rinsed
• 2 carrots, diced
• 2 stalks celery (some leaves ok), diced
• 2 – 3 cloves garlic, minced
• 1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
• 1 can (15 oz) diced tomatoes (I used fired roasted)
• 5 – 6 cups low-sodium vegetable broth or chicken broth or water
• 3 medium (1 lb.) gold or red potatoes , diced
• 1/2 head large cabbage (about 4 cups), sliced (savoy or green)
• 3 cups cooked white beans or 2 cans (15 oz), drained and rinsed (use cannellini, great northern or navy)
• salt & fresh cracked pepper, to taste
• 1/4 cup chopped parsley, to garnish or green onion to garnish