Italian Peasant Soup with Cabbage, Beans & Cheese

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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).

READER'S COMMENT:

"I love this soup! Its easy to make, very inexpensive, and loaded with taste! Just the right meal for a cold winters day! I make this dish all the time, and even my kids love it! Thanks for sharing! Russ Adams Idaho Falls, ID "

Italian Peasant Soup with Cabbage, Beans & Cheese Recipe

8 servings, 1 cup each

Active Time: 30 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.

Nutrition

Per serving: 303 calories; 11 g fat (4 g sat, 5 g mono); 19 mg cholesterol; 38 g carbohydrates; 16 g protein; 12 g fiber; 580 mg sodium; 474 mg potassium.

Nutrition Bonus: 47% dv fiber, 245 mg calcium (25% dv), 69 mcg folate (17% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 1 lean protein, 1 1/2 fat