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Italian Peasant Soup With Cabbage, Beans & Cheese

Italian Peasant Soup With Cabbage, Beans & Cheese
This Recipe Is:

WebMD Recipe from EatingWell.com

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).

Ingredients
Prep: 30 | Total Time: 40
  • 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
Instructions
  1. Mash 1 1/2 cups beans with a fork.
  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.
  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.

 
Tip
To Make Ahead: Prepare through Step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.

Reviewed July 16, 2012

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

Nutritional Information
Makes: 8 servings
Serving Size: 1 cup each
  • Calories303
  • Fat11 g
    • Saturated fat4 g
  • Cholesterol19 mg
  • Carbohydrates38 g
    • Dietary fiber12 g
  • Protein16 g
  • Sodium580 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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