-3 T. olive oil
-1 bu. of kale
-1 bu. 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
Pre-heat medium saucepan with olive oil over medium-
Chop cabbage, kale, leeks and garlic and add to pan,
stirring frequently as not to burn the ingredients.
Add salt and pepper to taste.
In medium pot, add broth, all pan contents (kale, cabbage,
etc.) and cannellini beans, cover, and boil for 10 minutes.
-1 T. olive oil
-2 leeks, white & 1′ of pale-green part, diced
-4 garlic cloves, finely chopped
-2 lg. carrots, peeled, cut into 1/4′ cubes
-2 lg. or 3 med. parsnips, peeled, halved lengthwise if large
(remove woody center, if needed), cut into -1/4′ cubes
-1–1 1/2 T. ground ancho chiles (aka dried poblanos)
-1 t. ground cumin
-1/2 t. dried oregano
-2 t. kosher salt, plus more for seasoning
-1 1/4 c. dried cannellini (white kidney) beans, soaked
overnight (about 3 c.) or two 15-oz. cans cannellini beans, rinsed
-Cilantro leaves (optional)
-1 ripe avocado, peeled, chopped
Heat oil in a large pot over medium-low heat. Add leeks, garlic,
and 2 tablespoons water. Cook until leeks are softened, about
Add carrots and parsnips; stir to coat. Cook, stirring often, until
just beginning to soften, about 2 minutes.
Add ground chiles, cumin, oregano, and 2 teaspoons salt. Stir
until fragrant, about 1 minute. Fold in beans.
Add 5 cups water and bring to a boil. Reduce heat and simmer
to allow flavors to meld, about 30 minutes (if using soaked
beans, cook until tender, which may take a few more minutes).
Season with salt to taste. Garnish with cilantro leaves, if desired,
and chopped avocado. Enjoy!