Cabbage potato soup

Purple soup! Simple, yet satisfying for cold, rainy nights. Hidden cannellini beans provide protein and some body to the broth. I suppose you could use green cabbage, but that wouldn't be as fun.



Cabbage potato soup
2 tbs. olive oil
1 clove garlic, minced
1 small yellow onion, diced
2 c. diced potato
1/2 small head of cabbage, sliced (about 3 1/2 - 4 c.)
2 bay leaves
4 c. + 1/3 c. vegetable stock
1 c. cannellini beans
1/2 tsp. salt
1 ts. lemon juice
black pepper

In a 3 1/2 qt. (or larger) pot, heat the olive oil over medium-low heat. Add the garlic and onions, and sweat for about 6-8 minutes until they become translucent. Increase the heat to medium-high and add the potatoes. Stirring occasionally, let the potatoes get some color for about 10 minutes. Add the cabbage and bay leaves and stir until the cabbage begins to wilt. Add the 4 c. of vegetable stock and salt and bring the soup to a boil. Reduce the heat and let simmer for about 8-10 minutes.

Meanwhile, puree the beans and 1/3 c. stock. Pour into the soup along with the lemon juice and let simmer for a couple more minutes. Salt and pepper to taste.