Rough Chop Cabbage and White Bean Soup

When cabbage is in season. This is on our table. This is especially easy due to our #seasonsupply vegetables.
Pairs nicely with 🎼 Joesph Haydn: Piano Trio in A Major. Hob XV 18
Rough Chop Cabbage and White Bean Soup
When cabbage is in season. This is on our table. This is especially easy due to our #seasonsupply vegetables.
Pairs nicely with 🎼 Joesph Haydn: Piano Trio in A Major. Hob XV 18
Cooking Instructions
- 1
Get in the mood for a winter warmer! 🎼❄️ Listen to Haydn: The Seasons.
- 2
Clean the leek. Remove unwanted pieces. Slice leek in half, then finely sliced. Finely chop your onion and add to a warmed pot with a few clugs of olive oil.
- 3
After 5 minutes of stirring occasionally (so nothing burns) add half of a carrot very finely diced. Keep cooking down until you have golden brown onions and your leeks are pulling apart.
- 4
Add your roughly chopped cabbage to the pot. Stir occasionally for 5 minutes or so. You want the cabbage to be nicely coated. Add a couple more glugs of olive oil.
- 5
While the cabbage is cooking and you are stirring occasionally, rough slice and rough chop your carrots and potatoes respectively. Once the cabbage has turned a nice dark green in spots, fold in the veg and cook those a bit (3-5 minutes)
- 6
Add one liter of stock and get it boiling.
- 7
Add your beans to the boiling stock. Then add the rest of the stock. (2.5L or so depending on how much broth you like)
- 8
Ladel in to bowl and enjoy! 🙂
- 9
Keep your trimmed vegetable bits, onion skins and freeze them. Use those later for my homemade vegetable stock. (recipe up soon)
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