White Bean and Cabbage Soup

[Guest guest]

White Bean and Cabbage Soup

 

3/4 cup dried white beans

 

Cook beans until tender in water to cover, along with a few bay leaves. Do

not drain.

 

1 or 2 TB olive oil

1 large onion, chopped

3 cloves garlic, sliced

1 tsp. rosemary

1 bunch scallions or one leek, whites and a couple inches of greens, cut

into 1/2 " pieces

3 carrots, peeled, and sliced into half-rounds

2 fennel roots, chopped

1 small or 1/2 large green cabbage, halved or quartered and sliced thickly

1 can (14-1/2 oz.) chopped tomatoes

4 cups broth or salted water

Chopped fresh basil, to taste

 

Heat the olive oil in the bottom of your soup pot. Add the onions and sauté

until translucent.

Add the garlic and rosemary and sauté for 1 minute more.

 

Add all the other vegetables and stir to coat. Cook about one minute and

then add the broth or water.

Turn the heat to high and bring to a boil. Turn the heat down to low and

cover. Cook until vegetables

are tender, about 15-20 minutes. Stir in chopped basil and serve.

 

Add beans and simmer, uncovered, another 10 minutes. Taste for salt.