Rustic Cabbage Soup!

Hey everyone, I'm happy to be joining Foodie Friday, It's A Keeper and Soup-A-Palooza today! Did you ever make something that just screams healthy? This soup is amazing! Let's see... cabbage, beans, potatoes, chicken stock, onion, olive oil and enough garlic to ward off vampires!

It's even better the next day, I haven't tried freezing it yet but don't expect any problems.

Hope you love it if you try it:@)

Rustic Cabbage Soup modified from 101 Cookbooks
1 Tblsp olive oil
Big pinch of salt
1/2 pound potatoes, skin on, 1/4" dice
4 cloves garlic, chopped
1/2 large onion, thinly sliced
5 C chicken stock
1 1/2 C white beans (canned is great, rinse well and just use what's in one can for a whole batch)
1/2 medium cabbage, cored and sliced into 1/4" ribbons
For serving:
EVOO for drizzling
1/2 C Parmesan for topping

Heat pot, add EVOO, potatoes and salt. Cover pot and cook till slightly tender approx 5 minutes, stirring occasionally. Add onion and garlic, stir and cook about 2 minutes.
Add stock and bring to simmer, add cabbage. Cook a couple minutes until just starting to get soft. Add beans allow to heat through.

My notes:

• I added more EVOO, the potatoes seemed to need it. 
• I added a carrot for color.
• I suggest navy (preferred) or great northern beans, not canallini they are too heavy for this soup.
• You do have to add salt, it is important.
• I didn't drizzle the EVOO or add the Parm at the end, love it just as it is!
• I highly recommend this soup, add a loaf of crusty bread-perfection:@)