January 19, 2011

Simple Cabbage and Potato Soup

1 tablespoon olive oil
2 medium potatoes, diced
1/2 sweet onion, diced
2 large carrots, peeled and thinly sliced
4 cloves garlic, chopped fine
6 cups vegetable stock (or organic chicken stock)
1 (15 ounce) can white beans, drained and rinsed (or 1 1/2 cups cooked white beans, such as navy)
1/2 medium cabbage, cored and sliced into 1/4 inch ribbons
salt and pepper to taste
1/2 cup Parmesan cheese, freshly grated (optional)

Place a large, heavy stockpot over medium heat. Add the olive oil and swirl around to heat. Once oil is shimmering, add potatoes. Cook until they are a bit tender and starting to brown, about 5 minutes, stirring a few times during cooking. Stir in the onions and carrots and cook for another minute and add in the garlic. Cook for an additional minute and add the stock and the beans. Bring the stock to a simmer and stir in the cabbage. Simmer for about 20 minutes longer. Taste and add seasoning as needed. Serve with a good a mount of Parmesan sprinkled on top. Enjoy!
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