Bean Stew (Tuscan Style)

Ingredients:

• 2 large leeks - white and light green parts only, diced and rinsed)
• 2 small celery stalks, diced
• 1 large carrot, diced
• 1.5 cups chopped green cabbage
• 3 cloves garlic, minced
• 2 large Russet potatoes (I used Yukon gold)
• 1.5 cups cooked white beans (cannellini or Navy)
• 4 cups vegetable broth
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste

Directions:

1. Place leeks, celery, and carrots in a large saucepan and saute for ten minutes over medium heat with a little water. Add small amounts of water, as needed, to avoid sticking.
2. Add the everything except the basil and salt and pepper.
3. Bring to a boil, then cook on lower temperature until potatoes are done.
4. Add basil, salt, and pepper, to taste.

Great comfort soup. I served it with French bread and a small dish of olive oil and cracked pepper ... yummy.