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Tuscan White Bean and Cabbage Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 1 small head green cabbage, shredded
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
  • Stir in the garlic and cook for 1 minute until fragrant. Add the shredded cabbage and cook for 4 minutes, stirring now and then, until it starts to wilt.
  • Pour in the diced tomatoes with their juice, vegetable broth, white beans, thyme, and bay leaf. Bring the mixture to a simmer.
  • Lower the heat, cover the pot, and cook for 20 minutes until the cabbage is tender. Remove the bay leaf. Taste and add salt and black pepper as needed.

Notes

Let the stew sit for 5 minutes after cooking so the cabbage absorbs more broth. If the cabbage releases too much liquid, leave the lid off for the last 5 minutes to thicken the broth. Leftovers keep well in the fridge for 3 days and reheat easily on the stove with a splash of broth if needed.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board