Two tag-teaming, game-changing ingredients transform this unassuming potato and cabbage soup into a vibrant concoction. Looking at the ingredients list, you’ll see that this is an uncomplicated recipe—one that tells a story of saving leftover vegetables that have been sitting in the fridge or in the pantry for too long. Half a head of cabbage, a few yellow potatoes, a single red onion, a leek, and a heart of celery—simmer them in a saucepan until they collapse into a creamy soup. Then comes the surprise. First, a few toasted black peppercorns. No, not the dusty ground black pepper sitting in the pantry. Instead, toast whole peppercorns in a hot pan until their pungent aroma tickles your nostrils; then, crush them with the flat side of a knife and finish mincing it finely with the blade. This will spice up the soup and marry beautifully the peppery notes of olio nuovo, …