Green Cabbage and White Bean Soup

forksoverknives.com

Lizabeth Bates Farrell

2 lb. green cabbage, cored and cut into 1-inch pieces (4 cups)

1 cup finely chopped leek, white part only

1 cup chopped carrots

6 cloves garlic, minced

1 bay leaf

1½ teaspoons dried Italian seasoning, crushed

1 15-oz. can white beans (any variety), rinsed and drained

¼ cup tomato paste

1 tablespoon brown rice vinegar

¼ teaspoon freshly ground black pepper

Sea salt, to taste

1 tablespoon finely chopped fresh parsley

Directions at forksoverknives.com

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