FROM: www.101cookbooks.com
Rustic Cabbage Soup
Servings/Yield
4 servings
Shana has made this several times – it’s a HUGE favorite. Our 13 year old isn’t the biggest fan, as it has a lot of cabbage… but otherwise, it’s amazing.
1 tablespoon extra virgin olive oil
1 big pinch salt
½ pound potatoes, skin on, cut 1/4 inch pieces
4 CLOVES garlic, chopped
½ yellow onion, large
5 cups vegetable stock
1 ½ cups white beans, precooked or canned (drained, rinsed)
½ Cabbage, medium
Extra virgin olive oil, more for drizzling
½ cup Vegan Parmasan Cheese, or regular if you’re not eating vegan
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 ok to uncover to stir a couple of 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 (varies widely between brands, home made, etc.)
Serve drizzled with a bit of olive oil and (OPTIONAL) generous dusting of “cheese” or cheese.
FROM:
101 Cookbooks
101cookbooks.com
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