Name: Italian Peasant Soup with Cabbage, Beans & Cheese
Cook time: 30 min
Total time: 40 min
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

Italian Peasant Soup with Cabbage, Beans & Cheese

4.5

(6)

6 Reviews

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).

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

30 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

Yield:

8 servings, 1 cup each

Nutrition Profile:

Low-Calorie High Fiber Vegetarian Healthy Aging

Jump to Nutrition Facts

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

Directions

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

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

Nutrition Facts (per serving)

305	Calories
11g	Fat
37g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 305
% Daily Value *
Total Carbohydrate 37g	13%
Dietary Fiber 10g	35%
Total Sugars 4g
Protein 16g	31%
Total Fat 11g	14%
Saturated Fat 4g	19%
Cholesterol 16mg	5%
Vitamin A 474IU	9%
Vitamin C 15mg	16%
Folate 104mcg	26%
Sodium 868mg	38%
Calcium 149mg	11%
Iron 3mg	15%
Magnesium 64mg	15%
Potassium 610mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.