Cabbage and Potato Soup with White Beans and Herbs
To be honest, I seldom make a soup exactly the same twice. I tend to build a soup up from what I have in the fridge, what inspires me that day and of course, what I may be “in the mood for” at the time. This hearty yet not heavy soup makes a perfect complete dinner, nice when served with a crisp salad and crusty bread. One caveat: don’t use dried herbs. The aroma and flavour of fresh herbs cannot be substituted. Careful, the herb police may show up in your kitchen.
3 Tablespoon olive oil
1 small onion, chopped
2 large garlic cloves, minced
2-3 cups new potatoes, diced not too small
1 sweet potato, diced
1/2 small cabbage, shredded, thin but not too fine
8 cups vegetable or chicken stock
2 cans organic beans (white or mixed) or 3 cups home cooked beans
2 Tablespoons basil pesto
1 teaspoon hot sauce
Salt and pepper
A handful of fresh herbs (rosemary, thyme, parsley etc.)
Fresh spinach leaves
Herb mixture for topping:
1/3 cup chopped herbs (the same ones you used in the soup)
1 clove roasted garlic, mashed
Salt and pepper
Combine chopped herbs, olive oil, roasted garlic and salt and pepper to taste.
Serve alongside the soup.
Heat olive oil in a soup pot
Add onion and cook until translucent
Add garlic and cook until fragrant
Add both potatoes (white and red) and cook until they begin to soften,3-5 minutes on medium heat
Add shredded cabbage and toss to coat with the oil
Add stock and bring to a boil
Lower heat to a steady simmer, add beans and cook until the vegetable are done
Add salt and pepper, basil pesto, hot sauce and fresh herbs and finish cooking the soup.
Just before serving add the spinach leaves and stir. Do this at the last moment so they remain bright green. The leaves only have to wilt, not be “cooked”
Serve in large bowls with the herb mixture and shredded parmesan to be spooned individually on top of the soup.