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Italian Peasant Soup with Cabbage, Beans & Cheese

  • 30 m
  • 40 m
EatingWell Test Kitchen
“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).”


    • 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


  • 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.
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