Cabbage,White Bean And Kale Soup
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 tablespoon unsalted butter
  • 1/4 teaspoon dried thyme
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • 1 small head of cabbage, chopped
  • 2 large potatoes, peeled and cubed
  • 15 ounce canned great northern white beans or cannelini
  • 8 cup chicken broth
  • 6 ounce dried salami chopped small
  • 1/4 cup flat leaf parsley, chopped
  • salt and pepper, to taste
Directions
  1. Heat the butter in a large sauce pan on medium high heat. Sauté the onions, when they are limp add the garlic and thyme. Continue to season the vegetables with salt and pepper as you add them to the pot. Cook for about 1 minute. Add the cabbage and potatoes. Stir and cook until cabbage starts to wilt. Add the chicken broth, and bring it to a boil while stirring. When the soup comes to a boil, lower the heat, and simmer. Add the salami and flat leaf parsley. Stir occasionally. Let the soup cook until the potatoes are fork tender, about 30 minutes. Adjust the seasoning to taste. Allow the soup to sit for a few hours before serving for the best flavor.