Vegetarian Hearty White Cabbage Soup

5 cups (8 fl oz) Water
3 cups, shredded Cabbage, savoy, fresh
1 cup, chopped Kale
1/4 tsp Salt
3 cloves Garlic
1/2 tbsp Extra Virgin Olive Oil
2 cups diced white Potato
1 large Onion
2 tbsp fresh Parsley
1 tsp chopped fresh Sage
1 sprig fresh Rosemary
1 tbsp Distilled White Vinegar
1 1/5 cups Beans, great northern
6 sprigs fresh Thyme

You can substitute dried herbs for the fresh. But fresh is better! You can use chicken broth in place of water if you don't have vegetarian needs. I prefer white potatoes for this.

Chop cabbage and kale into fairly big pieces. Put the water, cabbage, kale and sage into a large pot with the salt and simmer over medium heat. Tie the thyme and rosemary sprigs together and add to the cabbage. Heat the olive oil in a pan with the garlic. Add chopped onions and potatoes. Stir in parsley and cook until tender. Stir into cabbage, and add one can of white beans (drained but not rinsed). Turn heat to low and simmer for half an hour. Stir in vinegar. Salt and pepper to taste. Remove tied herbs before serving.

Serving Size: 1 cup