So. Many. Root vegetables.
Ok, the start of a winter farm share has coincided with an existing stockpile of vegetables, and I'm feeling overwhelmed and underinspired. I'm sure some of this will wind up simply roasted or made into some sort of soup, but I'd like some other ideas (especially since I'll have 9 more weeks' worth of similar ingredients to deal with), or at the
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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
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1/2 cup vegan grated "Parmesan cheese"
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)...
Serve drizzled with a bit of olive oil and a generous dusting of "Parmesan".
Makes about eight cups, or four servings. (Also may make you a little gassy, between the beans and the cabbage, so don't forget to open the window.)
It freezes really well; we make a double batch to use an entire cabbage, and then freeze single servings. SO DELICIOUS. It works best with Napa cabbage but any cabbage will do.
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