I was mentally writing this blog post as I pureed this soup. I considered writing about how this is perfect for those chilly winter nights when it’s hard to warm up after shoveling snow all day, or how an icy breeze cuts through all the layers you pile on and a bowl of hot soup in front of the fire is so necessary at the end of a long, cold day.
Then I snapped out of it and realized that winter here means temperatures that just might dip below freezing a few times in the dead of night while daytime temperatures still climb up into the seventies. (Yes, people in Maine and Nebraska and North Dakota and everywhere else that has REAL winter, I realize I can’t even consider this winter at all).
But anyway, whether you live in the tropics or above the Arctic Circle, clear a night on your weekly meal plan for this soup. It might not be the most photogenic dish you could make, but it’s unbelievably creamy (but healthy!) with a nice dose of fiber and protein. It’s even vegan, if you forego the sprinkle of Parmesan at the end (but that cheese is awfully nice, if you choose to eat it). In short, whether it’s wintry where you are or not, there’s just no reason not to give this soup a try!
I left the skins on the potatoes and they still pureed nicely, but if you’re opposed to little brown specks in your soup (which is understandable), you can definitely peel the potatoes before you put them in. I used pinto beans that I cooked myself, but I’m sure canned beans (either pinto or navy or cannellini) would be nice.
2 tbsp olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
3 small Russet potatoes, diced (peeled or not, it’s up to you)
4 cups water, divided
freshly ground black pepper
1 cup pinto beans with their liquid
1/2 head cabbage, shredded (about 4 cups)
fresh chopped parsley, for garnish
grated parmesan, for garnish (omit if vegan)
Heat the oil in a soup pot or large Dutch oven. Add the onion and saute for 3 or 4 minutes, until onions are soft.
Add the garlic, potato, and 2 cups of water. Add a few pinches of salt and pepper.
Bring to a boil over medium-high, then cover the pan for 30 minutes (until potatoes are very tender).
Stir in the other 2 cups of water and the beans, then puree with an immersion blender until very smooth.
Stir in the cabbage, turn heat down slightly, cover and simmer for about 10 minutes or until cabbage is tender.
Taste and adjust seasonings, then ladle into bowls and sprinkle on a little parmesan and parsley to serve.