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
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)
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)