You learn new stuff all the time, right? Making this recipe, I learned that purple cabbage will make everything around it purple, ala the soup in the Bridget Jones movie! LOL. I didn’t feel like slicing my own cabbage, so I just bought a bag of pre-sliced purple cabbage, thinking it would be fine. Sure, it tasted fine, but the soup turned a very odd color. And by the next day, the leftovers were ENTIRELY purple! Other than that, this soup turned out to be pretty good. Everyone liked it here. And if you leave off the cheese at the end, it’s vegan!
Cabbage, White Bean, and Potato Soup
(Southern Living, Jan. 2014)
makes 10 cups
1 large yellow onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 pound fingerling potatoes, cut into 1/2″ slices
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 medium-sized head cabbage, thinly sliced
6 cups organic chicken broth (I used vegetarian chicken broth)
1 (15.5 ounce) can cannellini beans (drained and rinsed)
fresh Parmesan cheese
Saute the onion and garlic in the olive oil in a large Dutch oven over medium-high heat 5-7 minutes or until tender. Add the potatoes, salt, and pepper. Stir in the cabbage, chicken broth, and beans, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan and a drizzle of extra-virgin olive oil. Serve with garlic toast.