Ingredients
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 medium yellow onion, diced
1 celery rib, diced 2 tablespoons white wine vinegar
2 (14.5-ounce) cans fire roasted diced tomatoes
4 cups vegetable broth 1 (15.5-ounce) can cooked white beans, drained and rinsed
4 garlic cloves, grated
2 Yukon gold potatoes, diced
1 small green cabbage, about
1 pound (9 cups chopped)
1 teaspoon dried thyme
¾ teaspoon sea salt Freshly ground black pepper Fresh parsley, for garnish Instructions Heat […]
