Cabbage Soup

In a large stock pot, heat over medium high heat:

• 1 Tbsp. Olive Oil

Add:

• 1/2 Onion, chopped

• 1 stalk Celery, chopped

• 2 Carrots, chopped

• Pinch of Salt

• Black Pepper to taste

• 1 tsp. Thyme

Allow to saute for 5 minutes, or until vegetables begin to take on color. Add:

• 3 cloves Garlic, chopped

• 1/4 tsp. White Vinegar

• 1/4 cup White Wine

Scrape all the brown goodies off the bottom of your pot. Add:

• 1 (15.5 oz) can Cannellini Beans, rinsed and drained

• 2 Red Potatoes, diced

• 1/3 head of Green Cabbage, chopped

• 4 cups Water

• 2 Chicken Bouillion Cubes

• 1 (14.5 oz) Fire Roasted Diced Tomatoes

Bring to a boil. Place lid on pot and reduce to a simmer. Allow to cook for 30-45 minutes, or until vegetables are tender. Taste test and adjust seasoning as needed. Serve and Enjoy!