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Ingredients
  • 1 tablespoon extra virgin olive oil
  • a big pinch of salt
  • ½ pound potatoes, skin on, cut ¼-inch pieces
  • 4 cloves garlic, chopped
  • ½ large yellow onion, thinly sliced
  • 5 cups stock (see head notes)
  • 1 ½ cups white beans, precooked or canned (drained & rinsed well)
  • ½ medium cabbage, cored and sliced into ¼-inch ribbons
  • more good-quality extra-virgin olive oil for drizzling
  • ½ cup Parmesan cheese, freshly grated
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