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Rough Chop Cabbage and White Bean Soup
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Chef :
Garrett GroszkoRough Chop Cabbage and White Bean Soup
When cabbage is in season. This is on our table. This is especially easy due to our #seasonsupply vegetables.
Cooking instructions
* Step 1
Get in the mood for a winter warmer! 🎼❄️ Listen to Haydn: The Seasons.
* Step 2
Clean the leek. Remove unwanted pieces. Slice leek in half, then finely sliced. Finely chop your onion and add to a warmed pot with a few clugs of olive oil.
* Step 3
After 5 minutes of stirring occasionally (so nothing burns) add half of a carrot very finely diced. Keep cooking down until you have golden brown onions and your leeks are pulling apart.
* Step 4
Add your roughly chopped cabbage to the pot. Stir occasionally for 5 minutes or so. You want the cabbage to be nicely coated. Add a couple more glugs of olive oil.
* Step 5
While the cabbage is cooking and you are stirring occasionally, rough slice and rough chop your carrots and potatoes respectively. Once the cabbage has turned a nice dark green in spots, fold in the veg and cook those a bit (3-5 minutes)
* Step 6
Add one liter of stock and get it boiling.
* Step 7
Add your beans to the boiling stock. Then add the rest of the stock. (2.5L or so depending on how much broth you like)
* Step 8
Ladel in to bowl and enjoy! 🙂
* Step 9
Keep your trimmed vegetable bits, onion skins and freeze them. Use those later for my homemade vegetable stock. (recipe up soon)
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
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