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Cabbage and White Bean Soup

From Farm Where Life is Good

<p>Simple, quick, protein-rich, phytonutrient rich, and warm! Just what is needed on a cold, Fall evening in the Great White North.</p>
Source: Not sure (Entered by Lara Rasmussen Anderson)
Serves: 4-5

2 Tbsp olive oil
3 cloves garlic, minced
6 fresh or frozen plum tomatoes, chopped
1/2 head cabbage, cut into 1" squares (approx 5cup)
1 qt water
2 cups vegetable broth or homemade stock
1 tsp rosemary and/or thyme, crumbled/stripped from stem
1 1/4 tsp sea salt
2 cups drained and rinsed canned or dry/soaked/cooked white beans, preferably cannellini
1/4 cup coconut bay-con (see add'l recipe)

Step by Step Instructions
  1. In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
  2. Add the cabbage, water, broth, rosemary/thyme, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
  3. Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the coconut bay-con over the top.