Italian Peasant Soup with Cabbage, Beans & Cheese

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2 19-ounce or 15-1/2-ounce cans  cannellini beans, rinsed, divided 
3 tablespoons  extra-virgin olive oil, divided 
1   medium onion, halved and sliced 
4 cups  shredded savoy cabbage (1/2 medium head) 
3 cloves  garlic, minced, plus 1 clove garlic, halved 
3 14-1/2-ounce can  reduced-sodium chicken broth or 5 1/4 cups vegetable broth 
Freshly ground pepper to taste 
8 1/2-inch-thick slices  day-old whole-wheat country bread 
1 cup  grated fontina cheese 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.


Active Time:  30 Minutes
Total Time:  45 Minutes
Yield:  8 Servings

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