Cabbage soup recipe

I love cabbage. It has such an yummy earthy flavor and I love to find new ways of using it in my cooking. Recently I found a great recipe called Rustic Cabbage soup (101cookbooks.com) and it is so good! So, here it is. If you don't like cabbage so much, I encourage you to try it. I think you would like it in this soup. The bouillon in the recipe can be found at many health food stores. If you can't find it, a veggie stock will be just fine.

Rustic Cabbage Soup Recipe

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock, preferably no-salt Rapunzel Herb Bouillon
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...