Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Italian Peasant Soup with Cabbage, Beans & Cheese

:  Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.6 (25 votes)

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:
"Good. I felt like I needed a bit more thickness--maybe another can of beans? Has anyone tried that? "
Italian Peasant Soup with Cabbage, Beans & Cheese Recipe

Makes: 8 servings, 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines »

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

More Healthy Recipe Ideas

You Might Also Like

Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 305 calories; 11 g fat ( 4 g sat , 6 g mono ); 16 mg cholesterol; 37 g carbohydrates; 16 g protein; 10 g fiber; 868 mg sodium; 610 mg potassium.

Nutrition Bonus: Folate (26% daily value), Vitamin C (22% dv), Potassium (17% dv), Iron (15% dv).

Carbohydrate Servings: 2

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


More From EatingWell

Recipe Categories

Style/Theme
Make ahead instructions
Vegetarian
Budget
Comfort foods
Entertaining, casual
Everyday favorites
Type of Dish
Soups/stews
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
High calcium
High fiber
Servings
8 or more
Main Ingredient
Beans/Legumes
Preparation/ Technique
Braise/Stew
Saute
Season
Fall
Winter
Publication
Fall 2003
The Essential EatingWell Cookbook (2004)
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement

Today's Favorites

World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner