Reboot Cabbage Soup with White Beans Recipe

Instructions

1. 1

   Remove the core from the cabbage and slice the cabbage in ¼-inch ribbons, set aside**.

2. 2

   Heat a medium sized pot over med heat, add the oil.

3. 3

   Add the onion, celery and carrots, sauté until soft, about 10 minutes.

4. 4

   Add the garlic, sauté for 30 seconds.

5. 5

   Add the cabbage and salt, sauté until wilted and softened, about 5-10 minutes, cover with the lid for a few minutes putting this time, stirring a few times.

6. 6

   Add the broth, tomatoes, and beans or chicken, bring to a boil, lower the heat, cover with the lid and cook for 30 minutes.

7. 7

   Season with salt and pepper to taste. Serves 6 *I like San Marzano variety of tomatoes. Many different brands of tomatoes will can them. They are a variety of tomato vine ripened in San Marzano, Italy. They are much sweeter than regular tomatoes. They do not come diced or chopped, you must crush them with your hands or chop them with a knife. **Food Processor Tip: I like to use my food processor for all my chopping and slicing. I chop the onion, celery, carrot and garlic in the processor then put all of that in the heated pot with the oil. While that is cooking, I switch to the slicer blade on my processor and slice the cabbage in ribbons. I add the cabbage and the salt to the onion mixture in the pot.