Prep 10 mins
Cook 20 mins
Found this on another site
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1⁄2 lb russet potato, skin on, cut 1/4-inch pieces
- 4 garlic cloves, chopped
- 1 medium red onion
- 5 cups vegetable stock
- 1 (15 ounce) can white beans, drained & rinsed well
- 1⁄2 medium cabbage, cored and sliced into 1/4-inch ribbons
- 1⁄2 cup parmesan cheese, freshly grated
- Warm the olive oil in a large thick-bottomed pot over medium-high heat.
- Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times.
- Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer.
- Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.
- Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc) --
- Serve drizzled with a bit of olive oil and a generous dusting of cheese.
- Leave off the cheese to make it vegan.
I've made this twice (red cabbage and then green cabbage). Both times chicken bouillon cubes were used to create "stock". Either way is great. Enjoyed this with warm cornbread. Next time I'll double it.
I made this a couple of weeks ago and forgot to review. This is an easy and outstanding recipe. The flavors are perfect. I used red cabbage and chicken broth rather than vegetable, and wouldn't change a thing. Thank you for posting.