St. Patrick's Day Stew

  • 1 Tbsp extra-virgin olive oil

  • pinch of salt

  • 1/2 lb fingerling potatoes, cut in halves

  • 1/2 lb carrots, peeled and chopped

  • 4 cloves garlic, chopped

  • 1/2 large yellow onion, thinly sliced

  • 5 c vegetable stock

  • 1 1/2 c pre-cooked white beans

  • 1/2 medium cabbage, chopped

  • 1/2 c Parmesan cheese, freshly grated (optional)

  • Italian parsley, to garnish

  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.

  2. Stir in the garlic and onion and cook for another minute.

  3. Add the stock and the beans and bring the pot to a simmer.

  4. Stir in the cabbage and cook until the cabbage softens up a bit.

  5. Serve with a dusting of cheese and sprig of Italian parsley.