7 cups green cabbage, diced
2 medium carrots, diced
2 medium Yukon gold potatoes, diced
1 celery rib, diced
1 ½ cups canned cooked white beans, drained and rinsed
3 cups canned fire roasted tomatoes, diced
3 cups vegetable broth
1 ½ tbsp. white wine vinegar
¾ tsp. Italian seasoning
½ tsp. sea salt
Pinch of black pepper
Fresh parsley, for garnish
Preparation:
On the cutting board, chop carrots and cabbage and dice onion, potatoes, onion and celery.
Pour oil into a large saucepan over medium heat. Add diced celery, pepper, salt, diced onion and chopped carrots, and cook for 8 minutes, stirring occasionally.
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