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.

Ratings & Reviews

GrayEyedGoddess's Review

poptopfilpflop
January 30, 2014
My boyfriend thought this was delicious, and it was pretty good. I felt it needed a flavor boost as it was fairly bland. Next time I may add some rosemary or possibly serve it with Sriracha to up the flavor. But it is a very filling soup and economical!

Bogey1969's Review

Plantcity
January 29, 2014
Wonderful, simple soup. I used leeks instead of onion (as I was all out) and skipped the olive oil on the top at the end. The whole family loved it!

poptopfilpflop's Review

GrayEyedGoddess
January 28, 2014
N/A

Plantcity's Review

Bogey1969
January 01, 2014
N/A