1 large onion, thinly sliced
3 garlic cloves, crushed
1 lb potatoes, peeled and chopped into bite-size chunks
4 cups of vegetable stock
1 cabbage, washed and chopped
1 can cannellini beans, drained
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste
Heat 2 tbsp of olive oil in a non-stick frying pan and sauté the onion until tender. Then add the garlic and stir for a minute. Stir in the potatoes and cook for about 5 minutes, stirring occasionally. Pour in the stock and parsley and simmer for about 10 minutes. Add the cabbage and beans and bring to a quick boil. Reduce heat and allow to simmer for a further 15 minutes. Check seasoning. Place soup into a blender and process until smooth – add more water/stock if necessary.
Serve immediately in soup bowls, sprinkle with cheese and enjoy with crusty bread. Serves 4.