Cabbage ,Potatoes and Bacon Soup
Instructions:
- Hearty, fi lling, and wintry. Makes 4 servings
- 2 tablespoons unsalted butter
- 6 ounces bacon strips, chopped
- 1 large onion, chopped
- 1 small head white cabbage, cored and shredded (about 8 cups)
- 1 pound yellow-fl eshed potatoes, such as
- Yukon golds, peeled and cut into 1â„2-inch pieces
- 13â„4 cups canned cannellini beans, drained and rinsed
- 11â„2 teaspoons stemmed thyme or 3â„4 teaspoon dried thyme
- 1 teaspoon caraway seeds
- 1â„2 teaspoon freshly ground black pepper
- 4 cups (1 quart) chicken broth
- 1 tablespoon cider vinegar
- Salt to taste
- Melt the butter in a large saucepan or soup pot set over medium heat. Add the bacon and fry until crisp, turning a couple of times, about 3 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
- Add the onion; cook, stirring often, for 1 minute. Add the cabbage and continue cooking, stirring often, until wilted, about 3 minutes.
- Add the potatoes; cook, stirring often, for 2 minutes. Then add the beans, thyme, caraway seeds, pepper, and crispy bacon bits; cook until fragrant, about 20 seconds.
- Pour in the broth; bring to a simmer, scraping up any browned bits on the pan’s bottom. Cover, reduce the heat to low, and simmer slowly until the cabbage and potatoes are tender, about 45 minutes.
- Before serving, stir in the vinegar; season with salt (just remember that the bacon is quite salty).