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white bean and cabbage soup

don't overdo it with the cabbage, really just use a 1/4 of a head. i know you bought a whole head and you don't know what to do with the rest but it will be too much for the soup and it will not reheat very well.

Ingredients

1 medium onion, sliced 2 cans of white beans (cannelini is great) 1/4 cabbage 4 cups of chicken or vegetable stock 1 lemon 1 tbsp white or white wine vinegar chopped fresh dill or parsely

Instructions

slice an onion and saute onions for 5-8 minutes on medium high, somewhere between caramelized and a regular saute. meanwhile drain and rinse 2 15 oz cans of white beans and cut up 1/4 of a head of cabbage (core removed, cut in half around the equator, and then slice thinly).

once the onions are done, add in beans and mash some of them along the side of the pan. this brings out the starch and will thicken the soup. add about 4 cups broth and simmer for 15 or so min and adjust consistency by smashing more beans into the side if it's too thin..

add in cabbage and 1 tbsp of white vinegar or lemon juice. simmer another 15 minutes. taste and adjust salt, pepper, and vinegar/lemon juice

serve with dill or parsely, a glug of olive oil, some sour cream if you'd like.