Eat: Rustic Cabbage Soup

Today's recipe comes from Wit & Whistle. It's simple to prepare and perfect for the chilly Autumn evenings.

Serves 4

Ingredients

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on,  cut 1/4 inch pieces
4 cloves garlic, chopped
1/2 large yellow oinion, thinly sliced - I used shallots instead
5 cups stock - for those in the UK I used an M&S pouch
1 1/2 cups white beans, precooked or canned (drained and rinsed well) - I used cannellini beans
1/2 medium cabbage, cored and sliced into 1/4 inch ribbons
more good quality extra virgin olive oil for drizzling
1/2 cup parmesan cheese, freshly grated

Method

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.

Serve drizzled with a bit of olive oil and a generous dusting of cheese.

I ate mine (as suggested) with buttered sourdough toast. It was delicious and very comforting after a long day at work.