Ingredients

1 cup Great Northern/white beans

water

1/4 c. onion, minced

1 t garlic, minced

3 T olive oil

1 c celery, finely chopped

1 c carrots, finely chopped

2 c tomatoes, seeded and chopped (prefer Roma)

1 T parsley, minced

1 1/2 t salt

1 t rosemary

1 t oregano

1/2 t thyme

1/8 t black pepper

4 c cabbage, thinly sliced ( savoy)

parmesan cheese

garlic croutons

Preparation

  1. Soak beans overnight or use quick soak method.

  2. Saute onion and garlic in a Dutch oven until hot. Add celery, carrots and cook until vegetables are barely tender (about 3 minutes). Add remaining ingredients; cook about 5 minutes, until tomatoes soften.

  3. Add 4 c water and beans. Bring to a boil, then simmer, covered, for about an hour, or until beans are tender.

  4. Serve topped with parmesan cheese and garlic croutons.