1h$19.51Cabbage White Bean Garden Stew
A cozy pot of green cabbage, cannellini beans, Yukon Gold potatoes, leeks, carrots, and thyme for a rustic garden supper. It is brothy, generous, and fit for a long table.
- Energy
- 332 calories per serving
- Protein
- 12.9 g per serving
- Carbs
- 64.4 g per serving
- Fat
- 5.7 g per serving
- Sodium
- 1312 mg per serving
Shopping options
extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper, 3.0 oz
1%
vegetable broth
6 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
75%
leeks, white and light green parts, thinly sliced
2 Count
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
80%
kosher salt
1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
fresh thyme leaves, chopped
1 Tablespoon
Simple Truth Organic® Thyme
20%
lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
carrots, diced
3 Count
Carrots
90%
Yukon Gold potatoes, cut into 1-inch pieces
1.5 Pound
Yukon Gold Potatoes
100%
canned cannellini beans, rinsed and drained
2 Can
Kroger® Cannellini Beans
97%
green cabbage, chopped
1.5 Pound
Green Cabbage
60%
garlic, minced
4 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
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Cook this recipe
- vegetable broth-6 cups
- carrots-3 medium
- leeks, white and light green parts-2 medium
- garlic-4 cloves
- Yukon Gold potatoes-1.5 lb
- green cabbage-1.5 lb
- extra-virgin olive oil-2 tbsp
- canned cannellini beans-2 cans
- fresh thyme leaves-1 tbsp
- lemon juice-1 tbsp
- kosher salt-1.5 tsp
- ground black pepper-0.5 tsp
Rinse the produce well. Trim and wash the leeks, slice the leeks, dice the carrots, mince the garlic, cut the potatoes, chop the cabbage, chop the thyme, and rinse and drain the cannellini beans.
Wash leeks thoroughly because grit can hide between the layers.
Keep fingers tucked back while cutting cabbage and potatoes.
In a large Dutch oven, warm the olive oil over medium heat. Add the leeks, carrots, and 1/2 teaspoon salt; cook 6 to 8 minutes, stirring often, until soft and lightly golden at the edges.
Stir in the garlic, Yukon Gold potatoes, cabbage, thyme, remaining salt, and pepper. Cook 3 to 4 minutes, stirring, until the cabbage starts to wilt.
Pour in the vegetable broth and add the cannellini beans. Scrape the bottom of the pot, bring to a gentle boil, then lower to a steady simmer.
Cover partly and cook 20 to 25 minutes, stirring now and then, until the potatoes are tender and the cabbage is silky.
Lift the lid away from your face to avoid steam burns.
Press a spoonful of beans and potatoes against the side of the pot to thicken the stew. Stir in the lemon juice and simmer 2 minutes, until brothy and lightly creamy.
Taste and adjust with a pinch of salt and black pepper if needed, then ladle the hot stew into bowls for a generous garden table supper.
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