Rustic Cabbage Soup
Ingredients
The soup
-
2
tablespoons
extra-virgin olive oil
-
½
teaspoon
fine grain sea salt
-
1
pound
potatoes, skin on, cut into ¼-inch pieces
-
4
cloves
garlic, chopped
-
½
large
yellow onion, thinly sliced
-
5
cups
vegetable broth or water
-
2
cups
white beans, precooked or canned (drained & rinsed)
-
½
medium
cabbage (12 ounces), cored and sliced into ¼-inch ribbons
Toppings
-
to taste
sour cream
-
to taste
spicy chile paste
-
to taste
chives
-
to taste
extra-virgin olive oil (or chile oil) for drizzling
Instructions
- Warm the olive oil in a large pot over medium-high heat. Stir in the salt and potatoes, cover, and cook until slightly tender and starting to brown.
- Add the garlic and onion, cooking for another minute or two.
- Pour in the broth and add the beans, bringing the mixture to a simmer.
- Stir in the cabbage and cook until it softens and the soup simmers again.
- Adjust seasoning with more salt if needed.
- Serve hot with toppings of sour cream, olive oil, spicy paste, and chives.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
39g
Total protein
9g
Sodium
525mg
Cholesterol
0mg
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