Cabbage and White Bean Soup

1. 1

   Warm the olive oil in a large thick-bottomed pot over medium-high heat.

2. 2

   Stir in the salt and potatoes.

3. 3

   Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k.

4. 4

   to uncover to stir a couple times.

5. 5

   Stir in the garlic and onion and cook for another minute or two.

6. 6

   Add the stock and the beans and bring the pot to a simmer.

7. 7

   Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.

8. 8

   Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting.

9. 9

   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) --

10. 10

    Serve drizzled with a bit of olive oil and a generous dusting of cheese.

11. 11

    Leave off the cheese to make it vegan.

* Per serving · 4 servings · Values may vary.

No additional tips available.