Sarasota's Cabbage and Bean Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Rustic, savory and healthy. What more could you want. I love cabbage, so this is a favorite of mine. Now, I used canned beans, but feel free to make your own or use your own stock. I make this completely vegetarian, but you can also use chicken stock if you prefer. Ingredients:
1 large head cabbage, cut in quarters and thin sliced |
1 fennel bulb, thin sliced |
1 lb red potatoes, diced (skin on) |
1 large onion, cut in quarters and thin sliced |
2 leeks, thin sliced |
8 teaspoons minced garlic (more or less to taste) |
1 cup white wine |
2 (15 ounce) cans cannellini beans, drained and rinsed (i happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty) |
8 cups vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick) |
1 bay leaf |
2 tablespoons fresh fresh parsley, chopped (a bit less if you like) |
1 pinch ground cloves (to taste ... go easy) |
2 tablespoons olive oil (to saute the vegetables) |
salt |
pepper |
olive oil |
crouton (just crunch them up, adds a nice simple topping) |
parmesan cheese |
Directions:
1. Base - In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel. Cook about 5 minutes until they begin to soften. Add the potatoes and cook another 3-4 minutes.
2. Cabbage, Beans and Broth - Add in the cabbage and stir to combine all the flavors. Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes. Finish off by adding the parsley.
3. Serve - Top with some grated parmesan, a drizzle of olive oil and some croutons.
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