Thursday, July 9, 2009

Cabbage White Bean Soup

I did not come up with this recipe on my own. Check the original web site and then how I make the soup, since I am all about simple. Leave off the parm for vegans

Cabbage White Bean Soup
1 Tbsp extra virgin olive oil
a big pinch of salt (to taste)
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, minced
1/2 large yellow onion, thinly sliced
5 c. stock (I use chicken but for a truly vegetarian pot you can use vegetable, the original does)
1 1/2 c. white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

1/2 c. 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 is slightly tender. Taste and add more salt if needed. Top with cheese.

A really tasty addition is saute some bacon and cook potatoes and onions in the bacon dripping. Crumble the bacon and use sprinkle on top of individual bowls

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