Urban Organic

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in onion and cook for about 5 minutes until they start to color. Add the garlic and cook for a minute, then the salt and potatoes. Cover and cook until the potatoes are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. They will stick a bit to the bottom of the pan. Add the stock 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. Then add the beans. Now adjust the seasoning- you will probably need more salt and pepper than you think - getting the seasoning right is important or your soup will taste flat and uninteresting.
Serve drizzled with a bit of olive oil and a generous dusting of parmesan cheese.
Serves 4
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