Italian Peasant Soup with Cabbage, Beans & Cheese

Italian Peasant Soup with Cabbage, Beans & Cheese

12 Reviews
From: EatingWell Magazine, Fall 2003

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 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 19-ounce or 15- ½-ounce cans cannellini beans, rinsed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, halved and sliced
  • 4 cups shredded Savoy cabbage, ( ½ medium head)
  • 3 cloves garlic, minced, plus 1 clove garlic, halved
  • 3 14- ½-ounce can reduced-sodium chicken broth, or 5¼ cups vegetable broth
  • Freshly ground pepper, to taste
  • 8½-inch-thick slices day-old whole-wheat country bread
  • 1 cup grated fontina cheese, or ½ cup Parmesan cheese


  • Active

  • Ready In

  1. Mash 1½ 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.
  • Make Ahead Tip: Prepare through step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 305 calories; 11 g fat(4 g sat); 10 g fiber; 37 g carbohydrates; 16 g protein; 104 mcg folate; 16 mg cholesterol; 4 g sugars; 474 IU vitamin A; 15 mg vitamin C; 149 mg calcium; 3 mg iron; 868 mg sodium; 610 mg potassium
  • Nutrition Bonus: Folate (26% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 lean protein, 1½ fat

Reviews 12

May 20, 2019
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By: Catherine Nochella
My Dad often made savoy cabbage and bean soup as cabbage is an excellent source of a variety of vitamins such as A, B6, Calcium and iron. It is also a great diuretic. I have used polish sausage sliced like coins for starters in oil and garlic adding the chicken broth and beans. I have used a variety of white beans and I found northern beans with jalapeño that make it very tasty. I always sprinkle Italian seasoning, and black pepper. Years ago I served this to a neighbor and her children and they continued to asked to make it. They still come home and ask her to make it.
November 21, 2018
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By: Ann Miller
I found this recipe a couple years ago and I’ve been making the soup ever since then. It’s delicious and hearty. I have modified the recipe by adding about a half a can of diced tomatoes and I usually throw in either some spinach or escarole whatever I have on hand.
June 05, 2013
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By: Saldivar324
Delicious! I made this soup for dinner tonight, and thought it was delicious! After reading the previous comments I added a potato, shredded carrot, and Italian seasoning. I'm glad I did! It just made the soup that much more filling. It took a little bit of prep to get all the veggies ready, but then the soup comes together very easily. I'm trying to eat healthier, and watch my portions, but I had to have a second bowl of this!
March 19, 2013
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By: EatingWell User
So easy and delicious I made this on a Sunday night and packed the leftovers for lunch at work. I also added a little pancetta and grated asiago for extra flavor which was delicious!
February 09, 2012
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By: EatingWell User
This soup is a delicious, inexpensive & healthy meal. I exchanged one can of cannellini beans for black beans, added a little italian seasoning & toasted homemade bread. Yum!
September 06, 2010
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By: EatingWell User
Good. I felt like I needed a bit more thickness--maybe another can of beans? Has anyone tried that?
June 13, 2010
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By: EatingWell User
My kids just love this recipe, especially putting fontina in their soup. Got my mom hooked on it too. A few times I've run into canned beans that were kind of mushy. It's much better if the beans hold up a little bit. I like that it's a nice vegetarian meal, very easy to make, chance to use my favorite olive oil.
May 17, 2010
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By: EatingWell User
The garlic bread made the soup. Once you ran out of bread, the soup was bland, and the consistency... well, let's just say my husband compared it to the food that has already gone through the food processor. Overall, edible, but not something we will make again.
April 25, 2010
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By: EatingWell User
This soup is delicious. I dice a large potato and about a cup of mini carrots, as I like the soup thicker. This never goest to waste. A great chilly day dinner.
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