Rustic Cabbage Soup
Easy, delicious and not a lot of calories. Use less stock and mash up the potatoes a bit if you want it more like a stew."The rustic cabbage soup was easy to make, had to add additional seasonings, pepper, McCormick seasoning all, and some Kirkland organic non salt seasoning, it really added a depth of favor that was missing. It was great for St. Patrick's Day will make it again next year.
Note: My father liked it a lot but said it needed some heat so he added some hot sauce to his bowl." - kebagirl
Yield: 4 Servings Ready in 20 minutes
favorite of 17 people 27 people want to try
Verified by SunnyJF
|1 tablespoonextra virgin olive oil|
|1/2 poundpotatoes; skin on, cut 1/4-inch pieces|
|4 clovesgarlic; chopped|
|1/2 largeyellow onion; thinly sliced|
|5 cupsstock; (see head notes)|
|1 1/2 cupswhite beans; precooked or canned (drained & rinsed well)|
|1/2 mediumcabbage; cored and sliced into 1/4-inch ribbons|
|Extra virgin olive oil; drizzle for top of soup|
|1/2 cupParmesan cheese; freshly grated|
Rustic Cabbage Soup Preparation
Warm 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 a couple more minutes, until the cabbage softens up a bit.
Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...
Serve drizzled with a bit of olive oil and a generous dusting of cheese.
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