The ingredients in today's soup recipe are humble, but they come together to create a soup that is better than the sum of it's parts. I found it in the January issue of SOUTHERN LIVING.
CABBAGE, WHITE BEAN, AND POTATO SOUP
Saute a large yellow onion, chopped, and 3 garlic cloves, minced, in 2 tbsp. hot olive oil in a large Dutch oven over medium-high heat 5-7 minutes or until tender.
Add 1 lb. fingerling potatoes, cut into 1/2 inch thick slices; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper.
Stir in 1/2 medium size head cabbage, thinly sliced; 6 cups organic chicken broth; and 1 can cannellini beans, drained and rinsed, 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.
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