Ingredients

• Ingredients Scale 1x2x3x 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing) 2 leeks (use white & pale green parts), sliced and rinsed 2 carrots, diced 2 stalks celery (some leaves ok), diced 2 – 3 cloves garlic, minced 1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano 1 can (15 oz) diced tomatoes (I used fired roasted) 5 – 6 cups low-sodium vegetable broth or water 3 medium (1 lb.) gold potatoes, diced 1/2 head large cabbage (about 4 cups), sliced (savoy or green) 3 cups cooked white beans or 2 cans (15 oz), drained and rinsed (use cannellini, great northern or navy) mineral salt & fresh cracked pepper, to taste 1/4 cup chopped parsley, to garnish

Preparation

• Instructions Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise). Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant. Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth. Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 – 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed. Serve topped with parsley and a serving of gluten-free socca or crusty artisan bread. Enjoy! Serves 4 – 6 Store: Leftovers can be stored in the refrigerator in covered containers for up to 6 days. For longer storage, keep in the freezer using freezer safe containers or bags for up to 2 – 3 months.