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6 cups low-sodium vegetable broth

4 medium carrots, peeled and diced

3 stalks celery, diced

2 large all-purpose potatoes, peeled and diced (3 cups)

14.5-oz. can low-sodium diced tomatoes

1/2 medium head Savoy or green cabbage, cut into large dice (4 cups)

1/2 cup cooked or canned rinsed red kidney beans

1/2 cup cooked or canned rinsed cannellini (white kidney) beans

1/2 tsp. dried basil

1/4 tsp. salt

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