Italian Peasant Soup with Cabbage, Beans & Cheese

Italian Peasant Soup with Cabbage, Beans & Cheese

10 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

for serving adjustment
Serving size has been adjusted!
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 10

June 05, 2013
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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
profile image
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.
April 25, 2010
profile image
By: EatingWell User
This recipe is Delicious, especially on cold or chilly days. I dice a large potato and and about a cup of mini carrots, as I like this soup a tad thicker. It never goes to waste.
January 07, 2010
profile image
By: lkwager
Easy, hearty, delicious soup that warms you to the bone on cold winter days. Highly recommend!
More Reviews