INGREDIENTS
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1 tablespoon extra virgin olive oil
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a big pinch of salt
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1/2 pound potatoes, skin on, cut 1/4-inch pieces
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4 cloves garlic, chopped
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1/2 large yellow onion, thinly sliced
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5 cups stock (see head notes)
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1 1/2 cups white beans, precooked or canned (drained & rinsed well)
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1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
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more good-quality extra-virgin olive oil for drizzling
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1/2 cup Parmesan cheese, freshly grated