Rustic Cabbage Soup
My Jacob’s Cattle beans are cooked and ready to go. Last week I shared a rich slow food stew with lamb and prunes. By contrast, this recipe is super fast, vegan and an ideal weeknight meal. This is Heidi Swanson’s recipe from her fantastic blog 101 Cookbooks. I was tempted to add a few extras – some carrots and celery I have hanging out in the fridge, but I wanted to see how the soup tasted with only the few ingredients listed. The only change I made was to use Jacob’s Cattle beans in place of white beans. I didn’t have any of Joe’s veggie stock on hand so I used Rapunzel bouillon cubes. This is a keeper, for sure.
|Rustic Cabbage Soup|| |
- 1 tablespoon extra virgin olive oil
- a big pinch of salt
- ½ pound potatoes, skin on, cut ¼-inch pieces
- 4 cloves garlic, chopped
- ½ large yellow onion, thinly sliced
- 5 cups vegetable stock, fresh or store bought
- 1½ cups Jacob's Cattle beans, precooked or canned (drained & rinsed well)
- ½ medium cabbage, cored and sliced into ¼-inch ribbons
- more good-quality extra-virgin olive oil for drizzling
- ½ cup Parmesan cheese, freshly grated (optional, to keep it vegan omit the cheese)
- 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 an optional dusting of cheese.
EAT WELL AND BE WELL