Cabbage, White Bean, and Potato Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 medium size head cabbage thinly sliced
• 15.5 oz .5 can cannellini beans drained and rinsed canned
• 6 cups chicken broth organic
• 10 servings toppings: parmesan cheese and extra virgin olive oil fresh shaved
• 1 pound fingerling potatoes cut into 1/2-inch-thick slices
• 3  garlic cloves minced
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 10 servings garlic toast 
• 1 large onion yellow chopped

Equipment

• dutch oven

Directions

1. Saut onion and minced garlic in hot olive oil in a large Dutch oven over medium-high heat 5 to 7 minutes or until tender.
2. Add potatoes, salt, and pepper. Stir in cabbage, chicken broth, and cannellini beans, and bring to a boil. Cover and reduce heat to medium-low. Simmer 15 minutes. Top each serving with shaved fresh Parmesan cheese and a drizzle of extra virgin olive oil.
3. Serve with garlic toast.