“From Everyday Food. They recommend stirring in a can of rinsed, drained cannellini beans during the last 5 minutes of cooking if you want to add more protein.”
READY IN:
45mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices.
  2. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
  3. Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15-20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

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