This hearty winter soup comes together in just over an hour, unless you're using dry beans. The vegetables create their own broth while simmering.
You might notice that I decided to add pre-cooked (or canned) beans at the end. I'm not sure if it's the salt or the acid from the tomatoes, but I've found that dry beans can take an incredibly long time to cook in this type of recipe, and I have more success if I cook the beans separately.
2 tablespoons canola oil
red pepper flakes
1 onion, washed and chopped
2 cloves garlic, peeled and minced
1 carrot, washed and grated
1/2 a head of cabbage, washed, cored and chopped
8 cups water
1 bay leaf
3 large red potatoes, washed, peeled and chopped into 1 inch cubes
1 14.5 ounce can chopped tomatoes (I used unsalted)
2 teaspoons salt
1 15 ounce can cannellini beans, drained and rinsed, or 1/3 cup dry cannellini beans, cooked separately per package instructions
Place oil and a dash of red pepper flakes in a large stock pot, and warm over medium heat.
Add onion, garlic and carrot, and cook about 5 minutes, until soft.
Add cabbage and cook, stirring constantly, until soft (3-5 minutes).
Add water, bay leaf, potatoes, tomatoes and salt. Bring to a boil, then reduce heat to medium-low and cook, covered, for about 45 minutes, until the vegetables are tender.
Add the beans to the pot, and cook another 5 minutes.
Add black pepper to taste.
Makes about 6 servings.