Cabbage White Bean Garden Stew

Ingredients

• 2 Tablespoon extra-virgin olive oil - 2 tablespoons (30 ml), 30 ml equivalent
• 2 Count leeks, white and light green parts, thinly sliced - 2 medium (about 300 g), about 300 g total; trim and wash well before slicing
• 3 Count carrots, diced - 3 medium (about 225 g), about 225 g total
• 4 Count garlic, minced - 4 cloves (about 12 g), about 12 g total
• 1.5 Pound Yukon Gold potatoes, cut into 1-inch pieces - 1 1/2 pounds (680 g), 680 g equivalent; cut into 1-inch pieces
• 1.5 Pound green cabbage, chopped - 1 1/2 pounds (680 g), 680 g equivalent
• 1 Tablespoon fresh thyme leaves, chopped - 1 tablespoon (3 g), 3 g equivalent; leaves only
• 2 Can canned cannellini beans, rinsed and drained - 2 cans (15 ounces each), rinsed and drained
• 6 Cup vegetable broth - 6 cups (1.4 L), 1.4 L equivalent
• 1.5 Teaspoon kosher salt - 1 1/2 teaspoons (9 g), 9 g equivalent
• 0.5 Teaspoon ground black pepper - 1/2 teaspoon (1 g), 1 g equivalent
• 1 Tablespoon lemon juice - 1 tablespoon (15 ml), 15 ml equivalent

Instructions

1. Prepare the vegetables and beans

   1. 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*.

2. Soften the leeks and carrots

   2. 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*.

3. Build the vegetable base

   3. 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*.

4. Add broth and beans

   4. 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*.

5. Simmer until tender

   5. Cover partly and cook *20 to 25 minutes*, stirring now and then, until *the potatoes are tender* and *the cabbage is silky*.

6. Lightly thicken and finish

   6. 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*.

7. Season and serve

   7. 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*.