Cabbage, Potato, White Bean Soup

Name: Cabbage, Potato, White Bean Soup
Ingredients: 2 tbsp. olive oil; 2 leeks, sliced or 1 medium onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 to 3 cloves garlic, minced; 1 tbsp. herbs de Provence or 1 tsp. each thyme, rosemary, oregano; 1 15 oz. can diced tomatoes; 6 cups (48 oz.) vegetable broth; 2 medium gold potatoes, diced; 1/2 head cabbage, sliced; 2 15 oz. cans of white beans, drained & rinsed or 3 cups cooked white beans; Salt & pepper, to taste

Serving size: 6 servings

Ingredients

2 tbsp. olive oil
2 leeks, sliced or 1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 to 3 cloves garlic, minced
1 tbsp. herbs de Provence or 1 tsp. each thyme, rosemary, oregano
1 15 oz. can diced tomatoes
6 cups (48 oz.) vegetable broth
2 medium gold potatoes, diced
1/2 head cabbage, sliced
2 15 oz. cans of white beans, drained & rinsed or 3 cups cooked white beans
Salt & pepper, to taste

Instructions

In a large stock pot, heat oil over medium heat, add leeks, carrots and celery, sauté for 5 minutes, add garlic and spices and sauté 1 additional minute.
Add tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat to low and simmer for 30 minutes or until potatoes and cabbage are tender. Season with salt & pepper as desired.

Nutrition per serving: 319 calories, 54 g carbohydrates, 6 g fat, 11 g fiber, 16 g protein, 1084 mg sodium, 8 g sugar.

Recipe from: simple-veganista.com