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Categories:
head cabbage fennel red potatoes onion leeks garlic white wine cannellini beans vegetable stock bay leaf parsley ground cloves olive oil salt pepper olive oil Parmesan cheese
Viewed: 19 - Published at: 3 years agoIngredients
- 1 large head cabbage, cut in quarters and thin sliced
- 1 fennel bulb, thin sliced
- 1 lb red potatoes, diced (skin on)
- 1 large onion, cut in quarters and thin sliced
- 2 leeks, thin sliced
- 8 teaspoons minced garlic (more or less to taste)
- 1 cup white wine
- 2 (15 ounce) cans cannellini beans, drained and rinsed (I happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty)
- 8 cups vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick)
- 1 bay leaf
- 2 tablespoons fresh fresh parsley, chopped (a bit less if you like)
- 1 pinch ground cloves (to taste ... go easy)
- 2 tablespoons olive oil (to saute the vegetables)
- salt
- pepper
- olive oil
- crouton (just crunch them up, adds a nice simple topping)
- parmesan cheese
Method
- Base -- In a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel.
- Cook about 5 minutes until they begin to soften.
- Add the potatoes and cook another 3-4 minutes.
- Cabbage, Beans and Broth -- Add in the cabbage and stir to combine all the flavors.
- Then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes.
- Finish off by adding the parsley.
- Serve -- Top with some grated parmesan, a drizzle of olive oil and some croutons.
