- Cook for 8 minutes in oven with oil, kosher salt, onion, celery, carrots, chili powder, and black pepper.
- Cook until the beans, garlic, and thyme are fragrant.
- Simmer for a while with vegetable broth and water.
- When the sauce has thickened, add the cabbage and tomatoes and cook until wilted.
- Season to taste and top with pepper flakes as well as parsley.
Details
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons parsley
- 1 carrot cup
- 1/4 tbsp freshly ground black pepper
- 2 tablespoons celery
- 2 cups fire-roasted tomatoes, chopped
- 1 tbsp thyme leaves
- 2 cups blanched beans
- 1 tablespoon garlic
- 1/2 cup white onion 2 cup water
- 4 cup vegetable broth
- 1/8 teaspoon of red pepper flakes
- 1 tablespoon chili powder
- 1/2 tbsp Kosher salt
