Cabbage, White Bean, and Potato Soup

By charlotteh371

Ingredients

• 1 large yellow onion, chopped $
• 3 garlic cloves, minced
• 2 tablespoons olive oil $
• 1 pound fingerling potatoes, cut into 1/2-inch-thick slices
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper $
• 1/2 medium-size head cabbage, thinly sliced
• 6 cups organic chicken broth $
• 1 (15.5-oz.) can cannellini beans, drained and rinsed
• Toppings: shaved fresh Parmesan cheese and extra virgin olive oil $
• Garlic toast

Preparation

Step 1

Sauté onion and minced garlic in hot olive oil in a large Dutch oven over medium-high heat 5 to 7 minutes or until tender. Add potatoes, salt, and pepper. Stir in cabbage, chicken broth, and cannellini beans, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan cheese and a drizzle of extra virgin olive oil. Serve with garlic toast.