Rustic Cabbage Soup

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Serves 4

• 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 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

• more good-quality extra-virgin olive oil for drizzling

• 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 (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.

Add seasonings such as salt and pepper to taste. Serve drizzled with a bit of olive oil and a generous dusting of cheese.



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