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 White Bean Cabbage Soup

Olive oil

1 small onion, diced

1 small carrot, diced

2 stalks celery, diced

1 clove garlic, minced (optional)

2 medium thin-skinned potatoes, sliced

1 c. sliced Swiss chard or kale

½ small head cabbage, sliced

1 c. cooked white beans

3-4 cups broth or water

Salt and pepper to taste

Heat olive oil in large heavy-bottomed saucepan. Saute onion, carrot, celery and garlic if using on low-medium heat, stirring often, until the vegetables are soft. Add rest of ingredients and bring to simmer. Simmer until potatoes are soft when pierced. Season to taste and serve hot.

  ©Kate Jerome 2019