Alright scrimpers and savers, it’s time for a meal that’s easy on the wallet, while also tasty and filling, from a recipe that makes enough to feed a small militia. So run to your victory gardens and gather some spuds and cabbages. Or sneak into your neighbor’s garden. Or just go to Whole Foods or something.
Cabbage and White Bean Soup/Stew
inspired by Cooking Light, perfected by Alpha Cook
1 ½ cups dried cannellini or other white bean
3 cups water
3 cups vegetable stock (I used Better than Bouillon)
2-3 Tbsp olive oil
1-½ cup diced onion
¼ cup leek, finely sliced
4 small/med white potatoes, peeled and diced
about 6 cups green cabbage, chopped
½ cup fresh parsley, chopped
5-6 cloves garlic, minced
1 cup dry white wine
2 cups water
1 Tbsp kosher salt
1. Rinse beans and place them in medium stockpot. Fill pot with water about two to three inches above the beans. Let them sit for at least 8 hours.
2. Drain beans, return to pot with 3 cups water and 3 cups vegetable stock. Bring to a boil, and let simmer while covered for about 1 hour + 15 minutes, or until beans are tender. Set aside.
3. In a large stockpot, heat olive oil and sauté onion, leek, and potato for about 12-15 minutes. Use a splash of wine to deglaze pan if potatoes stick. Then add cabbage, parsley and garlic. Cook for 5 minutes. Add white wine, let simmer for about 15 minutes covered, stirring occasionally.
4. Add beans and their liquid, plus an additional 2 cups water and salt and pepper. Let simmer for about 30 minutes covered.
Serve with cheese toast or hearty bread. If there had been bacon in the house, I would have topped the soup off with some crumbles. Feel good about finally getting rid of that parsley that appeared in the fridge.