What I Ate // Sick Days Edition: Cabbage Potato Soup

Happy Monday darlings!

As you know, last week had me doing a little dance with the fall cold.  Quite a bummer, right?  Anyhow, the one thing I had a hankering for all week long was soup...because after all, it really is the most comforting, soul-warming thing when you are stuck in bed with the sniffles.  

About a month back, the Mr. was sick as well and asked if I could whip up a quick soup for him.  Being that it was the end of the week and we were in dire need of a trip to the grocery store, I scoured the house for any ingredients that I could throw into a big pot and concoct a yummy delicious soup from and this is exactly what came about.  Thank goodness for friends who have garden plots and have showered me with plenty of cabbage amongst other veggies all season long.  I'm not going to lie, this is my favorite kind of soup ever and I have made it every week during the past month.  It's very quick to make, but of course the longer you let it sit and simmer, the more savory and mouth-watering it becomes.  It is hearty and rustic, and altogether perfect for a cold fall or winter day.  

What you need

2 tablespoons extra virgin olive oil

1/2 pound red potatoes, skin on, cut into 1/4 inch pieces

3 carrots, peeled and diced

4 cloves garlic, chopped

1 small white onion, finely chopped

5 cups stock (chicken or vegetable)

2 bay leaves

salt & pepper

16 oz. can of cannellini beans, drained & rinsed

1/2 head of medium-sized cabbage, cored & sliced into ribbons

parmesan cheese & a little more olive oil for topping.

Directions:

Warm olive oil in a thick-bottomed pot over medium-high heat.  Stir in a pinch of salt & potatoes, then add carrots.  Cover and cook for about 5 minutes until they are tender and starting to brown.

Stir in garlic & onions and cook for another minute.

Add your stock, bay leaves, & beans and bring to a simmer.

Stir in cabbage and cook for another 5 minutes.  Adjust the seasoning by adding salt and pepper to suit your tastes.

Serve with a drizzle of olive oil and top with a healthy handful of parmesan cheese.  Don't forget to include a crusty french  baguette on the side to soak up all the yummy broth once you are finished.

Bon Appetit!  

* Not a fan of cabbage, you can substitute it with kale instead :)
* Yields 4 hearty servings

Catch you tomorrow darlings!

Love Bunches,