Rustic Cabbage Soup
- 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 (see head notes)
- 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
- Produce
- 2 pound potatoes, skin on, cut 1/4-inch pieces (1)
- Cabbage, medium (1/2)
- Garlic (4 cloves)
- White beans, precooked or canned (1 1/2 cups)
- Yellow onion, large (1/2)
- Canned Goods
- Stock (5 cups)
- Cooking & Baking
- Olive oil, extra virgin (1 tablespoon)
- Salt (1 big pinch)
- Dairy
- Parmesan cheese (1/2 cup)
- Other
- more good-quality extra-virgin olive oil for drizzling
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published January 14, 2008 (5 years ago).
45 people saved this recipe.
