{lazy} cabbage & potato soup

I was going to call this recipe “Easy Cabbage and Potato Soup.” But then decided that it was more honest to admit to the motivation, rather than rely on the description.

Yes. There are times when I am very lazy. Or tired. Take your pick. But when it’s 7:30, and my mind and stomach finally turn to dinner, but my brain and body are not up for anything fancy, I work with what I have.

The other night I was this close to ordering in pizza. But given the fact that I could barely get my fridge door closed due to all the vegetables from our garden in Todi, guilt won out.

Chop and plop. That’s what I did. Really. I grabbed the vegetables that were easiest to deal with (no finicky de-stemming cavolo nero involved) and basically plopped them into water.

After about 45 minutes, instead of eating mediocre take out pizza, we were enjoying this hearty, healthy and delicious soup.

And if you’re wondering where all the gorgeous photographs of the various ingredients are, the lazy won out in that department too. Sorry. I’ll do better next time. Promise.

Cabbage and Potato Soup
(serves 6)

1 large onion (peeled and chopped)
3 large leeks (cleaned and chopped)
4 cloves garlic (peeled and chopped)
4 tablespoons olive oil (plus more for drizzling)
salt, pepper
1 head cabbage (cored and roughly chopped)
3 large potatoes (peeled and cubed)
1 can of borlotti beans (I told you this was the lazy version)

Gently heat olive oil in a large pan. Add onions and leeks, salt and pepper. Stir over low heat for about 8 minutes. Add garlic, and cook for another 2 minutes.

Add potatoes, cabbage and beans. Give a few good stirs to coat with oil.
Add enough water to just cover. Bring to simmer, cover and let cook for about 45 minutes.

Taste and adjust for salt and pepper.

Serve hot, drizzled with fruity olive oil and grated cheese if you’d like. It’s even better the next day (lazy x 2)

Share on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone


  1. Debra says

    I made this during some cold weather here in Southern California. Actually our weather is very similar to Rome.
    It was SO good and the “lazy” part is nice too. My husband couldn’t stop raving about it.

    • says

      Glad to hear it! I made it the other day too, a huge pot. And then with the leftovers I poured a can of coconut milk in, added some fish sauce and soy sauce and turned it into an Asian soup. Was relish!

  2. Donna says

    I have had my eye on this for months, and finally made it this weekend – the perfect time just after Thanksgiving and Christmas…when we don’t want to cook anything too complicated because we are too reciped out. I just love the photo you took of it -that’s what I loved. Only (slight) change I made was to add about a cupful of diced pancetta with the onion and leeks, and I’d just gotten some gorgeous organic orange, yellow, and red carrots, which I sliced and threw in. I threw in an extra (large) potato along with some fresh thyme and bay leaf. I always keeps lots of boxed low sodium chicken broth on hand and used half that and half water. I added two cans of beans – I had white navy and great northern in the pantry and threw in both cans. I essentially doubled the recipe, so it will last all week. What a wonderful hearty delicious and warming soup. It is absolutely a full meal! Thank you for posting! I just love your blog and I love your life!

Leave a Reply

Your email address will not be published.