French White Bean And Cabbage Soup - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 medium yellow onion, chopped
    1 medium carrot, chopped
    3 garlic cloves, minced
    1 small green cabbage, cored and shredded
    1 large yukon gold potato, peeled and diced
    1 (15 1/2 ounce) can cannellini beans, drained and rinsed (or other white beans)
    6 cups vegetable stock
    3/4 teaspoon dried thyme
    salt
    fresh ground black pepper
    1 teaspoon liquid smoke (optional)
    1 tablespoon minced fresh parsley leaves
Preparation
    Heat the oil in a large saucepan over medium heat.
    Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
    Transfer the cooked vegetables into a 6-quart slow cooker.
    Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
    Cover and cook on LOW for 8 hours.
    Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

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