Bev's Recipe Collection

• 6 large leeks (white and light green parts), diced and rinsed
• 4 celery stalks, diced
• 4 medium carrots, diced
• 4 C chopped green cabbage
• 4 potatoes, diced
• 1/4 C minced garlic
• 3 cans cannellini beans, drained and rinsed
• 12 C vegetable broth
• 1 C chopped basil
• 1 T salt
• 1/2 t pepper

Place the leeks, celery, and carrots in a large stockpot with some olive oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.

Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)