Italian-Style White Beans and Wilted Cabbage
Ingredients
- 2 carrots, chopped
- 2 stalks celery, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 Tbsp tomato paste
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper
- 1 (32-oz) carton vegetable broth
- 1 (15-oz) can cannellini beans, drained and rinsed
- ½ (14.5-oz) can petite diced tomatoes
- 2 cups thinly sliced cabbage
- 1 Tbsp chopped fresh parsley
Instructions
- Cook carrots, celery, onion, and garlic in hot oil in a large Dutch oven over medium heat 4 minutes. Add tomato paste, Italian seasoning, and desired amount of red pepper; cook, stirring often, 2 minutes.
- Stir in broth, beans, and tomatoes; bring to a boil, reduce heat, and simmer 15 minutes.
- Add cabbage; cook, stirring occasionally, 10 minutes or until cabbage is tender. Sprinkle with parsley.
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