 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
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. Ingredients:
2 medium leeks, white and light-green parts |
1 tablespoon extra-virgin olive oil |
1 medium yellow onion, diced small |
2 medium carrots, diced small |
2 celery, stalks diced small |
2 garlic cloves, minced |
1 medium yukon gold potato, peeled and diced small |
6 cups low-sodium chicken broth |
2 bay leaves |
1/2 head green cabbage, cored and thinly sliced |
coarse salt |
ground pepper |
2 teaspoons white vinegar |
1 tablespoon chopped fresh thyme leave |
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.
|
|