How to cook cabbage and potato soup

Grandma’s Cabbage and potato soup is best for cold days. It’s simple, satisfying, and makes for the perfect head-start meal to make on a Sunday and have in your fridge all week for a quick lunch or dinner.

SERVING: Makes 8-10 cups

INGREDIENTS:

• 2 tbsp. extra virgin olive oil
• 1 medium onion diced
• 2 stalks celery sliced
• 3/4 cup crushed tomatoes
• 5 cups of water
• 1 medium savoy cabbage thinly sliced
• 1 lb. baby potatoes cut into small chunks
• Salt and pepper to taste
• Parmigiano Reggiano cheese to serve

METHOD:

Heat olive oil in a heavy pot over medium high heat.

Once the oil is hot, add in the onions and celery.

Give it a pinch of salt and saut for 5 minutes or until the onions are beginning to look translucent.

Add tomato puree and cook for another 5 minutes.

Stir in the cabbage and water and bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.

Add in potatoes, and simmer for another 15 minutes or until the potatoes are tender. Season the soup with salt and pepper.

Serve the cabbage and potato soup with a hearty sprinkle of Parmigiano Reggiano cheese.

Enjoy!