Vegetable-Bean Soup

• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced leek (about 2 large)
• 1 cup finely chopped carrot
• 1 cup thinly sliced celery
• 4 cups fat-free, less-sodium chicken broth
• 2 cups finely chopped baking potato (about 3/4 pound)
• 1 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 (15.8-ounce) can Great Northern beans or other white beans, drained
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 4 cups thinly sliced napa (Chinese) cabbage (about 1 pound)
• 2/3 cup chopped fresh flat-leaf parsley

1. Heat oil in a large Dutch oven over medium heat. Add leek, carrot, and celery; cook 8 minutes or until tender, stirring occasionally. Stir in broth and next 8 ingredients (broth through tomatoes); bring to a boil.
2. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in cabbage; cover and cook 1 minute or until cabbage wilts. Stir in parsley.

olive oil, carrot, celery, chicken broth, baking potato, water, salt, rosemary, black pepper, garlic, great northern beans, salt, cabbage, flatleaf

Taken from www.myrecipes.com/recipe/vegetable-bean-soup (may not work)