Potato, Cabbage & Bean Soup – Agricultural Institute of Marin

Name: Potato, Cabbage & Bean Soup – Agricultural Institute of Marin
Ingredients: 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing); 2 (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; 1/4 cup chopped parsley, to garnish or green onion to garnish

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Ingredients 4-6 SERVINGS | PREP TIME 20 MIN | COOK TIME 35 MINUTES 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing) 2 (use white & pale green parts), sliced and rinsed 2...

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Ingredients

1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing)
2 (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
1/4 cup chopped parsley, to garnish or green onion to garnish