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 chicken or vegetable stock
1 can white beans or chickpeas, 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
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in onion and cook for about 5 minutes until they start to color. Add the garlic and cook for a minute, then the salt and potatoes. Cover and cook until the potatoes are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. They will stick a bit to the bottom of the pan. Add the stock and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Then add the beans. Now adjust the seasoning- you will probably need more salt and pepper than you think - getting the seasoning right is important or your soup will taste flat and uninteresting.
Serve drizzled with a bit of olive oil and a generous dusting of parmesan cheese.
Submitted by Phyllis Jo Kubey