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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).

Source: EatingWell Magazine, Fall 2003


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

1 cup
305 calories; protein 15.7g; carbohydrates 36.6g; dietary fiber 9.9g; sugars 4.4g; fat 11.3g; saturated fat 3.7g; cholesterol 15.7mg; vitamin a iu 473.8IU; vitamin c 14.6mg; folate 103.6mcg; calcium 149mg; iron 2.7mg; magnesium 64.4mg; potassium 609.9mg; sodium 867.7mg; thiamin 0.3mg.

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