Hello my friends! Guess what? I am blogging from beautiful Hawaii today! The trip started out a little rough with delayed flights, luggage that did not make it and a lost wallet, but things are looking up now and I am just so happy to be here! Although it is sunny and warm here, I know back home we are quickly entering into soup weather, which I LOVE! I made this rustic cabbage soup on a cold and blustery day last week and it was WONDERFUL! I am usually not a big fan of cabbage but this recipe has won me over to the vegetable! The soup was fantastic –warm, nourishing, healthy and delicious. And it came together quickly whicih is always a big plus in my book! I am sure this will be a regular on our menu this winter! I am always looking for interesting and tasty ways to serve vegetables to my family and this recipe was a winner! Thank you to Miss Hiedi Swanson of 101 Cookbooks!
Also, I have a goal to post something I am grateful for everyday this month on Melandboys! It has been so fun to “live in Thanksgiving daily” Do you want to join me? Come on give it a try, you don’t have to have a blog, just write it down somewhere every day— it will be fun:) Being grateful simply feels good!
- 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 chicken or vegetable stock
- 1½ cups white beans, precooked or canned (drained & rinsed well)
- ½ medium cabbage, cored and sliced into ¼-inch ribbons
- ½ cup Parmesan cheese, freshly grated
- 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 - 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 .
- 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.
Recipe Source: 101 Cookbooks