Sarasota's Cabbage And Bean Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 large head cabbage, cut in quarters and thin sliced
• 1 fennel bulb, thin sliced
• 1 lb red potatoes, diced (skin on)
• 1 large onion, cut in quarters and thin sliced
• 2 leeks, thin sliced
• 8 teaspoons minced garlic (more or less to taste)
• 1 cup wine
• 2 (15 ounce) cans cannellini beans, drained and rinsed (i happen to like lots of beans in mine and often use 3 cans, but 2 cans are plenty)
• 8 cups vegetable stock (add a bit more or less depending on how you like your soup, thin vs. thick)
• 1 bay leaf
• 2 tablespoons fresh fresh parsley, chopped (a bit less if you like)
• 1 pinch ground cloves (to taste ... go easy)
• 2 tablespoons olive oil (to saute the vegetables)
• salt
• pepper
• olive oil
• crouton (just crunch them up, adds a nice simple topping)
• parmesan cheese

Recipe

• 1 base -- in a large pot over medium heat, add the olive oil followed by the leeks, garlic, onions and fennel. cook about 5 minutes until they begin to soften. add the potatoes and cook another 3-4 minutes.
• 2 cabbage, beans and broth -- add in the cabbage and stir to combine all the flavors. then add the broth, beans, wine, cloves, salt, pepper, bay leaf and simmer a good 20-30 minutes. finish off by adding the parsley.
• 3 serve -- top with some grated parmesan, a drizzle of olive oil and some croutons.