- Prep Time: 15 minutes (Cooking: 20 minutes)
- Serves: 8 to 10
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 teaspoon olive oil
- 4 cloves of garlic, peeled and finely chopped
- 1 large onion or leek, finely chopped
- 1 large white potato, washed and diced
- 1 to 2 carrots, chopped
- 1 to 2 stalks celery, chopped
- 1 small head cabbage, chopped
- 1 turnip or rutabaga, peeled and chopped
- Bouquet Garni
- 2 15-ounce cans of white beans, rinsed and drained
- 6 to 8 cups water or stock
- 1 bunch fresh greens, such as collards, kale, spinach or chard, thinly sliced
Directions
Sauté garlic and onion or leek in olive oil until just beginning to brown on the edges. Add remaining chopped vegetables and sauté until glossy, about 5 minutes. Add remaining ingredients and simmer 10 to 20 minutes, until vegetables are cooked through. Remove Bouquet Garni.
Serve with a splash of cider vinegar or balsamic vinegar and a sprinkle of grated cheese for garnish.
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