Hearty White Bean and Cabbage Soup with Potatoes

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

4 tablespoons Unsalted Butter olive oil or plant butter* (see note)

5 cups (345 grams) Leeks sliced thin, about two large leeks

8 cups (440 grams) Green or Savoy Cabbage cut into bite size pieces or thinly sliced** (see note)

2 cups (285 grams) Russet or Yellow Finn Potatoes skins on, cut into small cubes, about two small potatoes

8 cups (1.7 kilograms) Vegetable Broth I use low sodium, ***see note

4 Fat Cloves of Garlic minced, add up to 6 cloves for more garlicy flavor.

½ teaspoons Sea Salt + more to taste, reduce to ¼ tsp if using plant butter and adjust to taste

1 ¾ cups (425 grams) Cooked Cannellini Beans drained and rinsed

4 to 5 Thyme Springs tied

Squeeze of Lemon to taste

Shaved Parmesan Cheese for garnish (optional)

Fresh Ground Pepper

Directions at vanillaandbean.com

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