White Bean, Cabbage and Tomato Soup

Fall is here and so is soup season! Warm up with a bowl of this easy to make soup. You can also freeze it and keep it on hand when you need a bowl of something warm. Disclaimer, it pairs well with tuna sandwiches!

Recipe:
1 medium white onion, diced small
2 celery stalks, chopped fine
1 carrot, peeled and diced small
3 cups green cabbage, sliced thin (chiffonade)
1 cup cooked white cannellini beans
1.5 cups cherry tomatoes, halved
2 liters chicken or vegetable stock, no salt added
2 bay leaves
2 tbsp fresh dill
Salt and pepper to taste
Olive oil

Method:
– in a large pot on high heat add oil
– add onions, celery and carrots, stir, cook for 5 mins
– add cabbage, stir, cook for 10 mins
– add stock, stir, bring to a boil
– once boiled, reduce to a simmer
– add bay leaves, simmer 1 hour
– add beans, tomatoes, fresh dill, salt and pepper, simmer 10 mins
– pluck out bay leaves
– serve hot or freeze and save for later

Yield: 3 large bowls