Cabbage Bean Soup

• extra virgin olive oil
• 1 medium onion, chopped
• 2 cups cannellini beans, cooked
• 2 celery ribs, chopped
• 3 medium carrots, diced
• 12 savoy cabbage, cut into small pieces
• 1 medium leek, chopped
• 2 garlic cloves, minced
• 2 vegetable bouillon cubes
• water
• salt
• fresh parsley
• 1 -2 tablespoon basil, chopped

1. In a large pot, add enough extravirgin olive oil to cover the bottom, add onion and saute until tender.
2. Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable buillon cubes.
3. Add enough water to cover all of the ingredients and a bit more.
4. It shouldn't be too watery.
5. Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender.
6. Add some hot water while it cooks if it seems to getting too dense.
7. Add the parsley and simmer for another 10 minutes.
8. Taste the soup and add salt if needed.
9. Add the basil and remove from heat.
10. The soup is ready to be served!

extra virgin olive oil, onion, cannellini beans, celery, carrots, savoy cabbage, garlic, vegetable bouillon cubes, water, salt, parsley, basil

Taken from www.food.com/recipe/cabbage-bean-soup-122983 (may not work)