Savoy cabbage stew with white beans à la Gabi

Ingredients for 4 servings:

• 4 tbsp olive oil
• 2 m.-sized onion(s)
• 2 cloves garlic
• 600 g savoy cabbage
• 4 m.-sized carrot(s)
• 800 ml vegetable stock, possibly instant
• 2 cans of chopped tomatoes, 400 g each
• Salt and pepper, black, from the mill
• 4 sprigs of thyme
• 2 small jars of white beans, 350 g each
• 4 tbsp olives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and chop the onions, peel and chop the garlic, cut the savoy cabbage into pieces without the midrib, peel and slice the carrots, finely chop the thyme leaves, and slice the olives. Drain the beans. Heat the oil in a saucepan, sauté the onions and garlic, add the savoy cabbage, carrots, vegetable stock, and tomatoes, bring to a boil, season with salt, pepper, and thyme, and simmer covered over low heat for about 25 minutes. Add the beans and olives, bring to a boil, and adjust the seasoning if desired.