Tuscan Cabbage and Potato Soup

At a glance
Royal Rose Product
1 large bunch Royal Rose Tuscan cabbage (approx 1 pound)
1 onion, finely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
1 pound potatoes, peeled and finely chopped
Salt and pepper to taste
6 cups chicken stock
Parmesan cheese to grate
Extra virgin olive oil for garnish
Methods/stepsRemove the stems from the cabbage leaves. Wash and dry them in a salad spinner. Chop the leaves into small pieces.
In a heavy soup kettle, sauté the onion over medium heat and then add the garlic. Cook 2 minutes, then add the Tuscan cabbage, potatoes and stock. Bring to a boil and then simmer approximately 45 minutes to 1 hour and 15 minutes.
Serve with freshly grated Parmesan cheese and a good drizzling of extra virgin olive oil on the top.