Eliza, produce manager of our farm store, shows off a bunch of tender cabbage raab, perfect for this soup.
2 tablespoons extra virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cup veggie or chicken broth
2 cup water
1 cup white wine
3 potatoes, diced
1 turnip or parsnip, peeled and diced
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme, chopped
1 16-ounce can cannellini beans, rinsed and drained
2 cup finely chopped raab
1 small red chili pepper, seeded and chopped
Ground black pepper to taste
Heat the olive oil in a large pot over medium heat; cook and stir in the onion until soft, about 5 minutes. Stir in the carrot and garlic and cook 5 minutes more.
Pour in the broth, water & wine; stir in the potatoes and parsnip, rosemary, sage and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Add the beans, raab, chili pepper and black pepper and simmer, covered for 30 minutes more.