Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine grain sea salt, or to taste
• 1 pound potatoes, skin on, cut 1/4-inch pieces
• 4 cloves garlic, chopped
• 1/2 large yellow onion, thinly sliced
• 5 cups vegetable broth or water (see head notes)
• 2 cups white beans, precooked or canned (drained & rinsed well)
• 1/2 medium cabbage / 12 ounces, cored and sliced into 1/4-inch ribbons
• Topping ideas: sour cream, spicy chile paste, chives, more good-quality extra-virgin olive oil (or chile oil) for drizzling

Directions

1. 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.
2. Stir in the garlic and onion and cook for another minute or two. Add the broth 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 and the soup comes back up to a simmer. Now adjust the seasoning with more salt if needed. Getting the seasoning right is important or your soup will taste flat and uninteresting. The amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...
3. Serve hot with a couple dollops of sour cream, a drizzle of good olive oil, a bit of something spicy (like a chile paste), and a sprinkling of chives.