Ingredients

  • ¼ cup Olive Oil
  • 2 Carrots, in ⅛ inch slices
  • 6 cloves Garlic, whole
  • 1 medium Onion, chopped
  • 3 medium Potatoes, cut into ½ inch cubes
  • ½ head Cabbage, chopped
  • 3 stalks Celery
  • 4 cups Chicken Broth
  • 56 oz. (2 28 oz. cans) Diced Tomatoes
  • 3 cups cooked Pinto Beans
  • 3 cups White Beans
  • Parmesan Cheese
  • Sliced Kale
  • Sliced Parsley
Instructions

  1. Saute carrots, garlic, onion, potatoes, cabbage, and celery in olive oil.
  2. Add chicken broth, diced tomatoes, and beans
  3. Simmer for 2-4 hours
  4. Garnish with parmesan cheese and kale or parsley