Description
There’s something inherently comforting about a bowl of soup that warms you from the inside out, especially when it comes to this rustic cabbage soup. It’s hearty, wholesome, and incredibly satisfying.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- a big pinch of salt
- 1/2 pound potatoes, skin on, cut 1/4-inch pieces
- 4 cloves garlic, chopped
- 1/2 large yellow onion, thinly sliced
- 5 cups chicken or vegetable stock
- 1 1/2 cups white beans, precooked or canned (drained & rinsed well)
- 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 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 – 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 .
- 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.