Yield
Makes about 10 cups

From the kitchen of Stephanie Ganz, Richmond, Virginia, onioncloute.com

"The ingredients in this recipe are humble, but they come together to create a soup that is better than the sum of its parts."

How to Make It

Sauté onion and minced garlic in hot olive oil in a large Dutch oven over medium-high heat 5 to 7 minutes or until tender. Add potatoes, salt, and pepper. Stir in cabbage, chicken broth, and cannellini beans, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan cheese and a drizzle of extra virgin olive oil. Serve with garlic toast.

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