A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh vegetables, bread and cheese and you've got dinner (and tomorrow's lunch).
- 2 19 ounce cans cannellini beans, or 15-1/2-ounce cans, rinsed, divided
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, halved and sliced
- 4 cups Savoy cabbage, (1/2 medium head)
- 3 cloves garlic, minced, plus 1 clove garlic, halved
- 3 14-1/2-ounce cans reduced-sodium chicken broth, or 5 1/4 cups vegetable broth
- to taste freshly ground pepper
- 8 1/2 inch thick slices day-old whole-wheat country bread
- 1 cup fontina cheese, grated or 1/2 cup Parmesan cheese
- Step 1
- Mash 1 1/2 cups beans with a fork.
- Step 2
- Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. Add broth, mashed beans and whole beans; bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.
- Step 3
- Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste). Divide toast among 8 soup plates. Ladle soup over the toast and sprinkle with cheese. Drizzle about 1 teaspoon oil over each serving. Serve immediately.
To Make Ahead: Prepare through Step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.
© Meredith Corporation. All rights reserved. Used with permission.
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