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French White Bean and Cabbage Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 1 small green cabbage, cored and shredded
• 1 large yukon gold potato, peeled and diced
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed (or other white beans)
• 6 cups vegetable stock
• 3⁄4 teaspoon dried thyme
• salt
• fresh ground black pepper
• 1 teaspoon liquid smoke (optional)
• 1 tablespoon minced fresh parsley leaves
• Heat the oil in a large saucepan over medium heat.
• Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
• Transfer the cooked vegetables into a 6-quart slow cooker.
• Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
• Cover and cook on LOW for 8 hours.
• Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

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