Cabbage, White Bean, and Potato Soup

Name: Cabbage, White Bean, and Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 medium size heads cabbage, thinly sliced; 439 grams cannellini beans, drained and rinsed; 1 liters organic chicken broth; 10 servings Toppings: shaved fresh Parmesan cheese and extra virgin olive oil; 454 grams fingerling potatoes, cut into 1/2-inch-thick slices; 3 garlic cloves, minced; 1 teaspoon kosher salt; 2 Tbsps olive oil; 10 servings Garlic toast; 1 large yellow onion, chopped

Cabbage, White Bean, and Potato Soup is a dairy free and vegetarian soup. One serving contains 261 calories, 6g of protein, and 17g of fat. This recipe serves 10. Head to the store and pick up chicken broth, cabbage, garlic cloves, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Saut onion and minced garlic in hot olive oil in a large Dutch oven over medium-high heat 5 to 7 minutes or until tender.

Ingredients you will need

Minced Garlic

Olive Oil

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Extra Virgin Olive Oil

Cannellini Beans