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    Italian Peasant Soup With Cabbage, Beans & Cheese

    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.

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