Rustic Cabbage Soup

1 tablespoon olive oil
A big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
1 clove garlic, chopped
1 large sweet onion, thinly sliced
5 cups vegetable 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
Extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Heat 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 o.k. to 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 about 10 more minutes. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting.  Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Serves 4.


From 101 Cookbooks blog, with minor changes