Cabbage & White Bean Stew

This hearty stew also comes from our 2015 Chef at the Market, Megan Galbraith

1 Head Green Cabbage Julienned
1 White Onion, Diced
3 Carrots Diced
4 Stalks Celery Diced
2 Cloves Garlic Finely Diced
2 Ounces Olive Oil
2 Quarts Chicken Stock
2 Cans Diced Tomatoes
2 Cans White Beans
1 Tablespoon Salt
1 Teaspoon Black Pepper
1 Tablespoon Dried Thyme

1. Gently saute carrots, onion, celery, garlic, and cabbage in olive oil until slightly soft. 
2. Add stock, canned tomoatoes, and seasonings.  Simmer 45 minutes.
3. Add beans and simmer for 10 more minutes then enjoy.