Prep Time: 15 minutes

Cook Time: 60 minutes

Ingredients

2 tbsp extra virgin olive oil

¾ cup chopped onion

¼ cup chopped celery

½ cup chopped carrots

1 19 ounce can cannellini or navy beans

½ cup shredded cabbage

1 14½ ounce can stewed tomatoes

4 cups vegetable broth

2 cloves garlic, minced

2 tbsp fresh parsley

1 tsp salt

1 tsp fresh ginger grated

Fresh pepper to taste

Instructions:

Add oil, onion, celery, and carrots to a large soup pot and sauté for a few minutes until onion is translucent

Add beans, cabbage, tomatoes, stock, garlic, parsley, salt, pepper and ginger to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.

Enjoy.