Spicy Potato & Cabbage Soup

I based this recipe off of Heidi Swanson's Rustic Cabbage Soup, but decided to use tri-colored potatoes to make it more visually appealing.  I also added a bit of spice to make it more interesting. A meal in itself, this soup is very hearty.

Ingredients:
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound tri-colored potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
6 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained and rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
more good-quality extra-virgin olive oil for drizzling
1 tsp cayenne pepper

Directions:
Warm the olive oil in a dutch oven 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 10 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another five minutes. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now add the cayenne pepper and adjust the seasoning depending on your taste.

Serve drizzled with a bit of olive oil and/or sriracha.