Rustic Cabbage Soup

This week at I Heart Cooking Clubs (IHCC), we are saying goodbye to Heidi Swanson. We have cooked from her recipes for the  past six months, and it is time we move on to another chosen chef. I have not been cooking with Heidi's recipes as much as I wanted to, but I can always cook with her on our Potluck weeks. To say "Bon Voyage Heidi!", I've made her Rustic Cabbage Soup.

This soup is very easy to cook and do not take much time at all. Shredded cabbage, potatoes, white beans, onions and garlic are the ingredients used for this soup. For the stock, I've used Rapunzel vegetable stock bouillon. I've used canned butter beans. Heidi serves the soup with freshly shredded Parmesan cheese as the topping, of which I've omitted, preferring to eat it just as it is.

I made this soup for lunch, and it was a satisfying and lovely lunch. It is not often I had soup for lunch, and I would not mind making this again. 

Rustic Cabbage Soup
(source from 101cookbooks.com)
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 onion, thinly sliced
5 cups stock
1-1/2 cup white beans, precooked or canned (drained)
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

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 onions 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.

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Out of the nine Heidi recipes which I've made, the most favourite has got to be this Kale Rice Bowl.

I love everything in this bowl!

To see what the other lovely ladies have made  to say Bon Voyage Heidi! please stop by IHCC. Starting from April, our new featured chef will be Hugh Fearnley-Whittingstall. You are welcome to join us!