Ingredients Jump to Instructions ↓

  1. 1 tbs olive oil

  2. 3 leek s, white part only thinly sliced

  3. 4 stalks celery , cut into 4 medium carrot s, peeled and cut into 2 potato es pealed and shredded

  4. 4 cups shredded cabbage

  5. 2 tsp dried rosemary

  6. 2 cloves minced garlic

  7. 1 tsp salt

  8. 1/2 tsp pepper

  9. 1 28oz can tomatoes, including juice

  10. 6 cups chicken stock

  11. 2 cans white kidney beans, drained and rinsed

  12. 1 small zucchini peeled and cut into 1/2 inch cubes

  13. 1/2 cup green bean s cut into 1 inch length

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat oil over medium heat. Add leeks, celery, carrots, potatoes and cabbage, stir to combine. Reduce heat to low, cover and cook for 10 minutes.

  2. Increase heat to medium. Add rosemary, garlic, salt and pepper and cook, stirring for 1 minute. Add tomatoes and juice, breaking up with spoon, bring to a boil. Transfer mixture to a slow cooker. Add chicken stock and kidney beans.

  3. Cover and cook on high for 4-6 hours or on low 8 to 10 hours.

  4. Place zucchini in a colander. Sprinkle with salt and let drain for 20 minutes. Rinse under cold water. Add zucchini and green beans. Cover and cook on High for 20 minutes, or until vegetables are tender.

  5. Serve with Parmesan cheese!


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