This soup, inspired by Rebecca’s recipe, was so simple and easy to prepare, I wondered why we had not met long ago!
Cabbage grows beautifully in Western New York state where I live and eat. If you are driving on I-90 between Westfield NY and Buffalo, you may see a large cabbage farm in the Silver Creek area on the inland side of the highway. For most of our ancestors, cabbage was a staple, and often the only green that was available during the late winter months.
Enjoy this light, yet hearty and delicious soup as the chilly days grow longer, and the earth begins to thaw. For a vegan version, simply omit the cheese or substitute some ground cashews.
INGREDIENTS
1 TB. (at most) canola oil
1 large yellow onion, chopped, may add more chopped onion or some dehydrated onion pieces
2 cloves garlic, chopped (optional…if necessary substitute garlic powder)
1 head cabbage, chopped
1 can white beans (I used cannellini)
Grated white pepper
Seasonings of your choice. I used some Mrs.Dash Italian blend.
½ cup grated asiago cheese, if desired
Add pasta or potatoes for a thicker stew-like soup.
Directions
Heat oil and sauté onions and garlic in a heavy soup pot on medium heat.
Add chopped cabbage, stirring occasionally. Turn heat down if onion begins browning.
When cabbage is nearly all translucent, add beans and the juice they are packed in. If using beans you prepared from dried beans, add water.
Add more water to create a soup-y consistency that you are happy with.
Add pasta or potatoes if you’d like a more hearty meal. When they are cooked through, add ground white pepper and further season to taste.
Sprinkle with cheese, if you’d like and enjoy this satisfying meal.
Tastes great served cold and simply the next day.
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