1 Tbsp. extra virgin olive oila big pinch of salt ½ lb. potatoes, skin on, cut ¼” pieces 4 cloves garlic, chopped 1/2 lg. onion, thinly sliced 5 cups stock (use 1/2 bouillon cube, if necessary—crush into pot just before adding water) 1+1/2 cups white beans, precooked or canned (drained & rinsed well) 1/2 med. cabbage, cored & sliced into ¼” ribbons more good-quality extra-virgin olive oil for drizzling 1/2 cup Parmesan cheese, freshly grated
Warm olive oil in a lg, thick-bottomed pot over med-high heat. Stir in the salt & potatoes. Cover & cook until they are slightly tender & starting to brown a bit, about 5 mins - it's okay to uncover to stir a couple times. Stir in garlic & onion & cook for 1-2 more mins. Add stock & beans & bring the pot to a simmer. Stir in cabbage & 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 & uninteresting. Taste & add more salt, if needed; the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...Serve drizzled with a bit of olive oil & a generous dusting of cheese. Serves 4.
Adapted from 101 Cookbooks http://www.101cookbooks.com/