Vegetarian Challenge & Ribollita Recipe

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Servings: 6

Ingredients

8 ounces dry cannellini beans, soaked overnight or boiled for 5 min and let stand for 1 hour
3 tbsp extra-virgin olive oil
1 carrot, chopped
½ celery stalk, chopped
1 small onion, chopped
2 russet potatoes, peeled and diced into ½-inch pieces
½ head cabbage, sliced into ½ inch slices
1 vegetable bouillon
Half 14.5-ounce can chopped diced tomatoes, organic
Salt and pepper to taste
parmesan cheese, for serving

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