Ingredients:
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated
Soak beans overnight. Drain, and cook at a simmer for 1.5 hours.
Actually start by weighing potatoes. Realize that 1/2# potatoes is ONE potato, grab another, and a little shrivled redskin potato as well. Chop. Dice onion, and 4.5 cloves of garlic (one little one had so many bad spots...).
Heat olive oil in a frying pan, and start frying potatoes. When they start to get a little color, throw in the onions and garlic and cook until they become aromatic and NOT burned. If you have too many potatoes for your pan (*cough), please do it in batches, and do 1/2 of the onions/garlic in each batch. When potatoes/onion/garlic is cooked, toss it in a pot.
Add the beans that you had been previously soaking (after draining them), without bothering to measure.
Add the carton of stock (~4 cups of chicken stock) and 2 cups of water. Yes, I added more liquid. Also throw in salt, pepper, bay leaf, cumin and paprika. Cook until the stock is fully heated.
Add the sliced cabbage to the soup and despair that your pot is rather small. Cook the cabbage until soft.
Serve with bread, and topped with grated romano and fried onions.
Is that not the most beautiful food picture I've ever taken?
Verdict? Absolutely delicious. And we have yet to have the anticipated problems arising from beans + cabbage... :-P Also, would probably taste delicious with the potatoes fried in bacon fat. But then again, most things taste better with bacon.
N.B. -- after looking at the original recipe again, I realized that she DICED her potato, not sliced into 1/4" pieces... that's how she can get away with only one potato.
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