1 1/2 tsp extra-virgin olive oil
1 tsp minced garlic
1/3 cup diced onion
1/3 cup diced carrots
1/3 cup diced celery
1/4 cup diced red or yellow bell pepper
1/2 tsp finely chopped fresh oregano
3/4 tsp finely chopped fresh basil
1/4 tsp freshly ground black pepper
1/2 tsp sea salt
1 1/2 cups peeled and diced tomatoes
1/2 cup shredded cabbage
3 cups vegetable stock
1/4 cup drained and rinsed red kidney beans
1/4 cup drained and rinsed garbanzo beans
2 tsp chopped chives
In a large saucepan, heat olive oil with garlic and onions and sauté over medium heat until onions are translucent.
Add carrots, celery, peppers, herbs and spices and continue to sauté for 5 minutes.
Add tomatoes, cabbage and stock and bring to a boil. Stir in the cooked beans and continue to simmer over low heat for 15 minutes, or until vegetables are soft.
|Servings||8 (3/4 cup ea.)|