This soup is perfect for a frigid January night. Whenever we make it we do a double batch so that we can reheat it and eat it all week long! The best part is that you need so few ingredients and probably already have most of them sitting around in your pantry. But don't let the lack of ingredients fool you - this soup is low on ingredients but high on flavor!
Ingredients
- 4 generous tablespoons of Bellemille olive oil (plus more for drizzling)
- 1 large onion
- 2 15-ounce cans of any white beans you have in the pantry
- 4 cups of veggie broth
- 1/4 head of cabbage, core removed, roughly chopped
- 1 tablespoon of white distilled vinegar
- 1 cup of dill
Heat olive oil in a medium pot over medium–high heat. Add onion and season with salt and pepper. Cook, without stirring too much or too frequently, so they get nicely browned and frizzled over 5–8 minutes.
Using a slotted spoon, transfer ¼ of the onions to a small bowl; set aside (for topping!).
Add the beans and season with salt and pepper. Using a wooden spoon or spatula, smash some of the beans into the pot, breaking them up to release the creamy, starchy interior (this is what will thicken your stew).
Add the broth and bring to a simmer., about 15–20 minutes or so.
Add the cabbage and vinegar, stirring to wilt. Simmer until the cabbage is totally tender and all the flavors have melded, 10–15 minutes. Season with salt, pepper, and more vinegar if you like.
Remove from heat and stir in half the dill. Divide among bowls and top with more dill and some of those reserved frizzled onions. Give another drizzle of olive oil and crack of black pepper and enjoy!
Original recipe by Alison Roman
