Rustic Cabbage Soup
Submitted By Nimra Hameed (0 Review)
772
  Timings 10 min(s) 40 min(s) 50 min(s) This recipe can be serve by Six Persons |
Ingredients
- 1/2 medium cabbage cored and sliced into 1/4-inch ribbons
- 1 1/2 cups white beans precooked or canned
- 5 cups stock
- 1/2 large yellow onion thinly sliced
- 4 cloves garlic chopped
- 1/2 pound potatoes skin on, cut 1/4-inch pieces
- a big pinch salt
- 1 tablespoon extra virgin olive oil
- as needed extra-virgin olive oil for drizzling
- 1/2 cup Parmesan cheese freshly grated
Method
- 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.
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