Hearty Veg Broth (Print Version)

# Ingredients:

01 - 2 tablespoons of light olive oil.
02 - Chop 2 carrots.
03 - Dice 1 medium yellow onion.
04 - Dice 1 rib of celery.
05 - ¾ teaspoon of fine sea salt.
06 - 2 tablespoons of vinegar (white wine).
07 - 2 cans (14.5 oz each) of diced fire-roasted tomatoes.
08 - 4 cups of veggie stock.
09 - 1 can (15.5 oz) of white beans, rinsed and drained.
10 - 4 garlic cloves, finely grated.
11 - Dice 2 Yukon Gold spuds.
12 - 1 small green cabbage, roughly 1 pound.
13 - A teaspoon of dried thyme.
14 - Fresh parsley to sprinkle over.
15 - Pepper, based on your preference.

# Instructions:

01 - Warm the oil, toss in carrots, onions, celery, then season with salt and pepper. Let it cook for around 8 minutes.
02 - Mix in the vinegar, followed by the tomatoes, stock, beans, garlic, spuds, cabbage, and thyme.
03 - Pop a lid on and let it cook for 20-30 minutes, or until the potato chunks and cabbage are nice and soft.
04 - Taste, adjust the seasoning if needed, and toss parsley on top before dishing up.

# Notes:

01 - Pairs well with crunchy bread.
02 - Perfect for prepping ahead too.
03 - You can make this the day before.

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