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Italian Peasant Soup with Cabbage, Beans & Cheese

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  40 Minutes
  8 servings, 1 cup each
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).

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Bean Soups
Nutrition Facts per Serving
Yield:   8 servings, 1 cup each
Calories: 303
Fat. Total: 11g
Protein: 16g
Carbohydrates, Total: 38g
Fat, Saturated: 4g
Fiber: 12g
Cholesterol: 19mg
Sodium: 580mg
% Cal. from Fat: 33%
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