3 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
8 cups vegetable stock
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper or to taste
Veggie Box cabbage chopped in 1 1/2" chunks
Veggie Box gilfeather turnip, peeled and diced
14.5 ounces stewed tomatoes
1/2 cup of veggie box navy beans, cooked OR 1 can
of cooked navy beans (or any other bean of your
choice)
Veggie Box parsley as garnish

3 tablespoons olive oil 1 yellow onion, chopped 3 garlic cloves, minced 8 cup s vegetable stock 1 teaspoon kosher salt 1/2 teaspoon dried thyme 1/2 teaspoon black pepper or to taste 14 5 ounces stewed tomatoes 1/2 cup of veggie box navy beans, cooked OR 1 can

In a large pot add the olive oil over medium heat then add in the onions and garlic; cook until the onions are translucent, about 3-5 minutes. Add in the salt, pepper, thyme, cabbage, turnip, and tomatoes, stir and cook for a few more minutes. Add in the broth and beans, and simmer for about 30 minutes, or until turnips are tender.