Cabbage, White Bean, and Potato Soup

Photo: onioncloute

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."

Yield: Makes about 10 cups
Recipe from Southern Living

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Ingredients

  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound fingerling potatoes, cut into 1/2-inch-thick slices
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 medium-size head cabbage, thinly sliced
  • 6 cups organic chicken broth
  • 1 (15.5-oz.) can cannellini beans, drained and rinsed
  • Toppings: shaved fresh Parmesan cheese and extra virgin olive oil
  • Garlic toast

Preparation

  1. 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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