Ingredients:
1 onion, diced
5 cloves garlic, sliced
1 (28-ounce) can no-salt-added crushed tomatoes
2 (14-ounce) cans no-salt-added cannellini beans, drained and rinsed
3 cups thinly sliced green cabbage (about 1/4 small head)
1 pound white potatoes, cut into 1/2-inch cubes
1/8 teaspoon crushed red chile flakes
2 tablespoons chopped fresh herbs (any combination parsley, basil, oregano, thyme, chives)
Method:
Preheat the slow cooker to high heat. Add onions and garlic and cook until just golden brown, about 5 minutes.
Add tomatoes, beans, cabbage, potatoes and chile flakes along with 2 cups water to the slow cooker. Cover and cook until potatoes are very tender, 7 to 8 hours on low or 3 1/2 to 4 hours on high. Stir in herbs.
Source:WholeFoodsMarket
1 onion, diced
5 cloves garlic, sliced
1 (28-ounce) can no-salt-added crushed tomatoes
2 (14-ounce) cans no-salt-added cannellini beans, drained and rinsed
3 cups thinly sliced green cabbage (about 1/4 small head)
1 pound white potatoes, cut into 1/2-inch cubes
1/8 teaspoon crushed red chile flakes
2 tablespoons chopped fresh herbs (any combination parsley, basil, oregano, thyme, chives)
Method:
Preheat the slow cooker to high heat. Add onions and garlic and cook until just golden brown, about 5 minutes.
Add tomatoes, beans, cabbage, potatoes and chile flakes along with 2 cups water to the slow cooker. Cover and cook until potatoes are very tender, 7 to 8 hours on low or 3 1/2 to 4 hours on high. Stir in herbs.
Source:WholeFoodsMarket