Cabbage, Potato And Bean Soup - ...

By á-174942

Ingredients

• 1 cup dried cranberry or Great Northern beans
• 1 tablespoon extra-virgin olive oil
• 4 chicken bouillon cubes crumbled
• 1 pound cabbage washed, halved, core removed, leaves cut into 1/4" strips
• 1 medium carrot shaved into strips
• with a vegetable peeler
• 1/2 pound onions peeled and diced
• 1/2 pound all-purpose potatoes peeled and diced
• 7 cups hot water
• 4 ounces cheese rinds (optional)
• 1/4 cup minced Italian parsley leaves
• 1 tablespoon fine sea salt
• Grinding of black pepper
• Extra-virgin olive oil to drizzle over soup

Details

Servings 3

Preparation

Step 1

The night before making the soup, soak the beans in 2 cups of water. The following day, drain and rinse the beans, put them in a pot and cover them with 3 cups of water. Cook the beans for 20 minutes, then drain them and set them aside.

In a soup pot, heat the olive oil, stir in the crumbled bouillon cubes, cabbage, carrot, and onion. Cover the pot and cook the vegetables over medium heat for 20 minutes. Uncover the pot, stir in the beans, potatoes, water, and cheese rinds (if using), and cook, covered, over low heat for 45 minutes, or until the beans are tender, hold their shape, and are not mushy. Stir in the parsley, salt, and black pepper.

Remove the cheese rinds with a spoon and with a small knife scrape off the cheese and return it to the pot. Discard the rinds.

Serve the soup hot in soup bowls with a drizzle of olive oil over the top.

Variation: Place toasted slices of Italian bread in the base of individual soup bowls and ladle the soup over the bread.

Did you know that one of the best things to buy in Italian grocery stores are bouillon cubes? They are made by Knorr but are much larger than the bouillon cubes available here, and they have a more concentrated flavor. I always make a habit of buying a few boxes to bring home.

This recipe yields 3 quarts.