Cabbage & Cannellini Bean Soup

My family was in town visiting from Kentucky and naturally we went on a few food related adventures. Had some amazing seafood. Went to a brewery in Salem. Went to a winery in Amherst. And of course, had to go to a large farmer's market. :)

We we're incredibly impressed by the ridiculously huge cabbages at Atkin's Farm. And... did I mention they we're only $1.49 a head!? So of course we had to buy one...

What exactly does one do with a massive cabbage? Well... make soup of course! Here's what happened... I Googled a bunch of soup recipes and then did my own variation... you know, what I normally do. It turned out delicious! Here's what fell together:

CABBAGE AND CANNELLINI BEAN SOUP

4-5 cups of chopped cabbage (1/2" strips essentially)

1 medium yellow sweet onion, diced

7 oz. carrots (about 2 medium carrots)

3 garlic cloves, grated or minced (you can use less if you like)

1 - 14.5 oz. can diced tomatoes

1 - 5.5 oz. can V8

2 tbsp. tomato paste

1 1/2 c. rinsed cannellini beans

6 c. water (or vegetable stock)

2 bouillon cubes (if not using stock) (use veggie, chicken or beef)

salt & fresh ground black pepper to taste

Makes 12 - 1 cup servings - 50 calories each

In a Dutch oven or soup pot bring water or stock to a boil. Add in cabbage, carrots, onion, and garlic, bring to rolling boil and continue to cook on high for 10 minutes. Next bring to medium heat and add in remaining ingredients. Cover and let simmer (but not boil) for another 45-60 minutes. You could certainly cook low and slow for longer and have a deeper flavor. Or you could cook for less time and have your veggies more al dente. Depends on what you prefer. However you prepare it this soup will be satisfying, hearty and warm on a cold fall night. Perfect with grilled cheese!