Fresh Salads, Soups and Sauces

• 1 Tbs California Olive Ranch Arbequina EVOO, plus more for drizzling
• Large pinch of Salt
• ½ lb red potatoes, skin on, cut into ¼ inch pieces
• 4 cloves garlic, chopped
• ½ large yellow onion, thinly sliced
• 5 cups vegetable stock
• 1 ½ cups white beans, precooked or canned (drained & rinsed well)
• 1 medium cabbage, cored and sliced into ¼ inch ribbons
• ½ cup Parmesan cheese, freshly grated

Directions

1. Warm olive oil in a large thick-bottomed pot over medium-high heat.  Stir in the salt and potatoes.
2. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes. 
3. Stir in garlic and onion and sauté for another minute or two. 
4. Add the vegetable stock and the beans and bring the pot to a simmer. 
5. Stir in the cabbage and cook for about 2 minutes or until the cabbage softens.  Adjust the seasoning. 
6. Serve drizzled with a bit of olive oil and a generous dusting Parmesan cheese.