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Ingredients
3/4 cup dried white beans
2 Tablespoons olive oil
1 Large onion, chopped
3 Cloves garlic, sliced
1 Teaspoon rosemary
1 bunch scallions or one leek, whites and a couple inches of greens, cut into 1/2" pieces
3 Carrots, peeled & sliced into half-rounds
2 Fennel roots, chopped
1 Small or 1/2 large green cabbage, halved or quartered & sliced thickly
1 (14 1/2 oz) Can chopped tomatoes
4 Cups vegetable or chicken broth
Chopped fresh basil, to taste
Instructions
Cook beans until tender in water to cover, along with a few bay leaves, do not drain.
Heat the olive oil in the bottom of your soup pot. Add the onions and saut� until translucent. Add the garlic and rosemary and saut� 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 to 20 minutes. Stir in chopped basil and serve.
Add beans and simmer, uncovered, another 10 minutes, add salt to taste.