INGREDIENTS
1
Cannellini beans, cooked
4
Carrots, large
2
Russet potatoes, large
3
Turnips, medium sized
2
White onions, medium sized
2
White or savoy cabbages, medium sized
1
Sea salt
1
Olive oil
1 1/2 l
Water
1/2 tsp
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(10 cups / 680 grams), roughly cut into strips
6 cups
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(2 ½ cups / 420 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
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