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Categories:
extra-virgin olive oil garlic onion green cabbage white potatoes beets carrot bay leaf tomato paste salt grape tomatoes chicken beans fresh dill
Viewed: 29 - Published at: 2 years agoIngredients
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, finely chopped
- 1 medium onion, chopped
- 4 packed cups thinly sliced green cabbage
- 3 medium white potatoes, cut into 1/2 inch cubes
- 2 medium beets, peeled and coarsely shredded
- 1 large carrot, peeled and coarsely shredded
- 1 bay leaf
- 1 tablespoon tomato paste
- salt
- 12 grape tomatoes, halved
- 2 boneless skinless chicken breast halves, cut into 1 . 2 inch dice
- 15 ounces great northern beans, rinsed and drained
- 1/4 cup finely chopped fresh dill
Method
- Heat oil in a large pot over medium heat.
- Add garlic and onions and cook until soft, about 10 minutes.
- Add carrots, potatoes, cabbage, tomato paste. bay leaf, and 2 quarts water and stir well.
- Increase heat to medium high and bring to a boil. Turn to medium low and cook partially covered until vegetables are just tender about 15 minutes.
- Add chicken, tomatoes and beans and half the dill. Cook 6-8 minutes. Season to taste. Serve in bowls with rest of dill for garnish.
