Name: Italian Peasant Soup with Cabbage, Beans & Cheese
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

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

Step 1

Mash 1 1/2 cups beans with a fork.

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Step 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.
Step 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

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

Nutrition Facts

Serving Size: 1 cup

Per Serving:

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.

Exchanges:

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

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts