I apologize that it has been a few weeks since I last posted a recipe. I just haven't found the time or inclination until now to post. I find that I often make the same recipes over and over so it isn't until I make one I haven't made in a while that I have one to share.
It is still soup season here in the Pacific Northwest. Our temperatures are quite mild but it has been rainy the last week or so. Time to make soup.
This recipe is quite simple and also reminds me a little of my Garlic and White Bean soup. Troubadour enjoys it served over a toasted piece of Italian bread while I like to dip the bread in the soup.
RUSTIC CABBAGE SOUP WITH WHITE BEANS
5 cloves Garlic, peeled and minced
1 Onion, peeled and diced
2-3 Carrots, sliced
1 sm or 1/2 large head of Cabbage, shredded
3 small Potatoes, diced
6 cups Water
3 heaping tsps No Chicken Bouillon
1/3 cup Tomato Paste (no salt added)
2 Bay Leaves
1 tsp Herbs de Provence or Italian Seasoning Blend
1 - 15 oz can or 1.5 cups cooked White Beans
Sprinkle of Black Pepper
* Crusty Bread for serving or dipping
1. In large soup pot, saute the garlic, onion, and carrots with a little water. You can use oil, but I prefer water to reduce fat content.
2. Once the onion mixture has softened add the cabbage and potatoes and saute for another minute or two.
3. Add the water, no chicken bouillon, tomato paste, bay leaves, and Herbs de Provence. Stir well to combine. Bring to a boil, then cover and reduce to a simmer for 30-40 minutes until cabbage and potatoes are cooked.
4. Add beans and cook for another 5 minutes until heated through.
5. Serve over toasted bread or on its own with bread on the side for dipping. Sprinkle with black pepper to taste.
- Bon Appetit
"An idealist is one who, on noticing that roses smell better than cabbage, concludes that it will also make better soup." - H.L. Mencken