2 19 ounce cans
cannellini beans, or 15-1/2-ounce cans, rinsed, divided
extra virgin olive oil, divided
onion, halved and sliced
Savoy cabbage, (1/2 medium head)
garlic, minced, plus 1 clove garlic, halved
3 14-1/2-ounce cans
reduced-sodium chicken broth, or 5 1/4 cups vegetable broth
freshly ground pepper
8 1/2 inch thick slices
day-old whole-wheat country bread
fontina cheese, grated or 1/2 cup Parmesan cheese
- Mash 1 1/2 cups beans with a fork.
- 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.
- 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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