White Bean Cabbage Potato Soup Food

RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP

Steps:

• Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).
• Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.
• Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.
• Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 - 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
• Serve topped with parsley and a serving of gluten-free socca or crusty artisan bread. Enjoy!
• Serves 4 - 6
• Leftovers can be stored in the refrigerator in covered containers for up to 6 days. For longer storage, keep in the freezer using freezer safe containers or bags for up to 2 - 3 months.

WHITE BEAN CABBAGE POTATO SOUP

Steps:

• In a large Dutch Oven or stock-pot, add the olive oil (or butter and melt) and heat until shimmering. Add the leeks and cook, stirring frequently on low until they're soft with a bit of golden color, about 10 minutes. Watch them close, as they can burn easily.
• Add the cabbage to the leeks. Cook on low stirring occassionally to cook down, about 9-10 minutes (the pot will be very full!).
• Add garlic, 1/2 tsp salt, broth, potatoes and thyme bundle. Bring to a simmer, then cook on low for about 20 minutes for a fork tender potato (this will vary depending on type of potato and size of cut, so test to taste), or 40 minutes to let the potatoes soften further (this time is flexible - cooking the potatoes longer will allow them to be more creamy and melt into the soup - yum!)
• Remove the thyme bundle, stir in the beans and a good squeeze of lemon (it brightens the soup). Warm through, about five minutes. Taste to adjust salt and pepper seasoning as needed. Due to variations in salt content in vegetable broth, add salt to taste. I'm pretty generous with it in this recipe. Garnish with parmesan and fresh thyme leaves if desired.
• Store in a lidded container in the refrigerator for up to three days. This soup is freezer friendly. Freeze in individual containers for lunch portion servings or a larger family size container. Thaw overnight in the fridge and gently rewarm on the stovetop.

CABBAGE POTATO BEAN SOUP

Steps:

• Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
• In a large ceramic/enamel lined deep skillet, Dutch oven/pot or similarly large stockpot, add the onion, celery, and carrots. Sauté over medium-high heat for 5 to 7 minutes until the veggies start to get tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
• Add the minced garlic and sauté for one minute.
• Add the water, vegetable broth, tomato sauce, and miso bring to a boil, then immediately lower to a simmer.
• Add the Spice/Herb Mix and all the remaining ingredients except for the cannellini beans, and simmer until the potatoes and cabbage are just about tender. Then add the cannellini beans, simmer until the potatoes and cabbage are tender.
• Serve with your favorite toppings.

CABBAGE AND WHITE BEAN SOUP

Steps:

• Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
• Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
• When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
• Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
• Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
• Serve soup with toasts.

FRENCH WHITE BEAN AND CABBAGE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
• Transfer the cooked vegetables into a 6-quart slow cooker.
• Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
• Cover and cook on LOW for 8 hours.
• Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

BEAN CABBAGE SOUP

Steps:

• In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.