I N G R E D I E N T S:
- 1 bundle of kale
- 1 bundle of leeks
- 1/2 red cabbage head
- low sodium vegetarian broth (or broth of your choice)
- 1 can cannellini beans (white bean)
- 2 garlic cloves (or to taste)
- salt to taste
- pepper to taste
P R E P A R E:
Pre-heat medium saucepan with olive oil over medium/low heat. Chop cabbage, kale, leeks and garlic and add to pan, stirring frequently as not to burn the ingredients. Add salt and pepper to taste.
This is my favorite part of this recipe--the smell is so good!
In medium pot, add broth, all pan contents (kale, cabbage,etc.) and cannellini beans, cover, and boil for 10 minutes.
Remove from heat and let cool, covered, for 10 mins.
Serve + enjoy!