“Rustic, savory and healthy. What more could you want. I love cabbage, so this is a favorite of mine. Now, I used canned beans, but feel free to make your own or use your own stock. I make this completely vegetarian, but you can also use chicken stock if you prefer.”
READY IN:
1hr
SERVES:
8
YIELD:
6-8 Bowls
UNITS:
US

Ingredients Nutrition

  • 1 large head cabbage, cut in quarters and thin sliced
  • 1 fennel bulb, thin sliced
  • 1 lb red potatoes, diced (skin on)
  • 1 large onion, cut in quarters and thin sliced
  • 2 leeks, thin sliced
  • 8 teaspoons minced garlic (more or less to taste)
  • 1 cup white wine
  • 2 (15 ounce) cans cannellini beans, drained and rinsed (I happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty)
  • 8 cups vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick)
  • 1 bay leaf
  • 2 tablespoons fresh fresh parsley, chopped (a bit less if you like)
  • 1 pinch ground cloves (to taste ... go easy)
  • 2 tablespoons olive oil (to saute the vegetables)
  • salt
  • pepper
  • Garnish
  • olive oil
  • crouton (just crunch them up, adds a nice simple topping)
  • parmesan cheese

Directions

  1. Base -- In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel. Cook about 5 minutes until they begin to soften. Add the potatoes and cook another 3-4 minutes.
  2. Cabbage, Beans and Broth -- Add in the cabbage and stir to combine all the flavors. Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes. Finish off by adding the parsley.
  3. Serve -- Top with some grated parmesan, a drizzle of olive oil and some croutons.

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