White Bean, Potato and Cabbage Soup

Extra virgin olive oil
1 onion
2 cloves garlic
1 carrot
2 stalks celery
Thyme
Marjoram
Rosemary
1 bay leaf
Black pepper
Salt
2.5 lbs – 4 medium russet potatoes
1 1/2 cups great northern beans, cooked
1 1/2 cups vegetable broth
Water
2.5 lbs – 1 head cabbage
3/4 cup dry white wine
Parmesan

Heat a few Tablespoons of extra virgin olive oil in a large soup pot.  Dice one onion, the garlic, carrot, and celery and add them to the pot as they are ready.  Add dried thyme, marjoram, rosemary, a bay leaf, plenty of fresh ground black pepper and salt to taste.  Turn heat to medium-low and cook for about fifteen minutes, stirring occasionally.

Peel and chop the potatoes and add them to the pot along with the pre-cooked great northern beans.  Add 1 1/2 cups of vegetable broth and then enough water to make a nice soup consistency.  Bring soup to a boil over high heat and then reduce the heat to low.  Allow to cook for about 30 minutes.

After the 30 minutes, chop the head of cabbage and add it to the pot.  Add 3/4 of a cup of dry white wine and continue cooking for approximately another 30 minutes.  Taste to make sure everything is cooked and to adjust seasonings.

Serve topped with parmesan and a drizzle of good extra virgin olive oil.

Changes:
I used dried herbs, since that was what I had, but fresh ones would be great.
I might use more beans next time and a little less cabbage.

Helpful equipment:
I determined which herbs would go well with my main ingredients by consulting the book The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
Kitchen scale: Salter Digital Scale – Extra-Precise
This kitchen scale is a rather expensive one recommended by Lynne Rossetto Kasper from The Splendid Table.

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One response to “White Bean, Potato and Cabbage Soup

  1. Pingback: Tweets that mention White Bean, Potato and Cabbage Soup | Barefoot and Pregnant in the Kitchen -- Topsy.com

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