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).

Makes 8 servings, 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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 cans 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

1. Mash 1 1/2 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.

NUTRITION INFORMATION: Per serving: 303 calories; 12 g fat (4 g sat, 5 g mono); 18 mg cholesterol; 38 g carbohydrate; 14 g protein; 12 g fiber; 552 mg sodium.

Nutrition bonus: Fiber (47% daily value), Calcium (25% dv), Folate (17% dv).

MAKE AHEAD TIP: Prepare through Step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.

It needed some flavor. I added a little ham base, some Italian seasoning, and a dried whole tabasco pepper. Very good.

Anonymous, Rochester, NY

This was simple and fabulous. Serve with a Shiraz. Even better the second time around. Thanks.

Holly, Hood River, OR

Soup was really good. I added 1/4 c. pesto, which gave it a deeper flavor. And on the second night threw in some frozen veggies and a little more broth, excellent.

Anonymous, Cincinnati, OH

We've had this one several times...using fontina cheese really adds alot. I don't think it needed more flavor...adding fresh ground pepper seemed to do the trick. Tastes great reheated.

Anonymous, Sammamish, WA

We probably won't be making this soup again, too much onion. It was better the next day and we preferred it with parmesan rather than fontina cheese. Added some fresh basil and oregano which improved it.

Julie , Tempe, AZ

So good!!! What a great use for that leftover head of cabbage. Wonderful with Shiraz and I am sure any good red. Thanks!

Holly, Blue Lake, CA