Extra virgin olive oil
2 cloves garlic
2 stalks celery
1 bay leaf
2.5 lbs – 4 medium russet potatoes
1 1/2 cups great northern beans, cooked
1 1/2 cups vegetable broth
2.5 lbs – 1 head cabbage
3/4 cup dry white wine
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.
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.
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.