Hearty Cabbage Soup

Source: 101cookbooks.com


Serves 4 persons.

  • 1 tablespoon olive or preferred oil
  • 1/2 pound potatoes, skin on, cut 1/4-inch pieces
  • 4 cloves garlic, chopped
  • 1/2 large onion, thinly sliced
  • 5 cups stock
  • 1 1/2 cups white beans, precooked or canned (drained & rinsed well)
  • 1 zucchini, halved and sliced into 1/4-inch pieces
  • 1/2 cabbage, cored and sliced into 1/4-inch ribbons
  • 3 bay leaves
  • Pepper to taste
  • A big pinch of salt
  • 1/2 cup Parmesan cheese, grated


  1. 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.

  2. Stir in the garlic, onion and zucchini and cook for another minute or two. Add the stock, seasoning and beans and bring the pot to a simmer.

  3. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Taste and add more salt if needed.

Sprinkle cheese on top before serving.

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