Ingredients
The following ingredients have 4 Servings
- 6 large white potatoes, peeled, cut into 1 ½ inch pieces
- 1 medium yellow onion, small dice
- 2 celery ribs, chopped
- 2 carrots, chopped
- 1 Tablespoon minced garlic
- ½ small green cabbage, cut into thin strips
- 2 cups vegetable broth *
- 4 cups water (or broth)
- 1/3 cup tomato sauce
- 1 Tablespoon white miso *
- 1 Tablespoon ume plum vinegar *
- 1 – [ 15 oz. can ] cannellini beans, drained and rinsed
- 1 1/2 teaspoons liquid smoke (+/- to taste) – (optional) *
- 2 Tablespoons dried minced onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sweet paprika
- 1 teaspoon smoked paprika
- ¼ teaspoon dried crushed fennel
- 2 teaspoons sea salt (+/- ) *
- 1/8 to 1/4 teaspoon black pepper to taste
- Pinch red pepper flake
- Red pepper flakes
- Italian microgreens
Instruction
- Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
- In a large ceramic/enamel lined deep skillet, Dutch oven/pot or similarly large stockpot, add the onion, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies start to get tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the minced garlic and sauté for one minute.
- Add the water, vegetable broth, tomato sauce, and miso bring to a boil, then immediately lower to a simmer.
- Add the Spice/Herb Mix and all the remaining ingredients except for the cannellini beans, and simmer until the potatoes and cabbage are just about tender. Then add the cannellini beans, simmer until the potatoes and cabbage are tender.
- Serve with your favorite toppings.
