Cabbage and Rice Soup

Olive Oil Spray
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
a big pinch of salt
1/2 cup arborio rice
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

good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the garlic and onion and cook for a minute or two. Add the risotto rice and saute for a moment. Add the salt. 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. Cook for 15 minutes until the rice is tender. 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 cheese

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.