Fall is finally here, and with the crisp air and beautiful foliage come soups, stews, and a whole new palette of warm, comforting foods. This is one of my favorite times of the year- it doesn’t get much better than sitting down after a chilly autumn day to a piping hot bowl of soup and some freshly baked bread!
I love this soup, not only because its delicious, but because its simple to make, and made up of basic ingredients that I always have on hand. The simplicity of the recipe also makes its a great foundation to build on and experiment with -try substituting the onions for leeks, winter squash for the carrots, etc. As the name suggests, this soup is both filling and satisfying, filled with plenty of beans, potatoes, and fresh vegetables.
Hearty white bean and cabbage soup:
- 2 (15oz) cans white beans
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium potatoes, cut into 1/2-inch cubes
- 2 large carrots, sliced
- 1 stalk celery, chopped
- 1 1/2 cups sliced cabbage
- 1 tablespoon finely chopped fresh parsley
- 1 tsp. thyme
- 1 bay leaf
- salt, pepper to taste
- 6 -8 cups vegetable stock
Add oil to a large stock pot. When oil is hot, add onion and garlic, saute until soft. Add remaining ingredients, bring to a boil and quickly reduce to simmer. Cook 30-40 minutes, or until vegetables are tender. Serve with warm baguettes or homemade biscuits.
Recipe adapted from: http://www.food.com/recipe/vegetarian-white-bean-soup-9071