- Special Pricing
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 soup, cover and refrigerate for up to 2 days. Reheat on the stovetop and prepare toast just before serving.
- 2 cans (15 1/2 to 19 ounces each) 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 cans (14 1/2 ounces each) reduced-sodium chicken broth or 5 1/4 cups vegetable broth
- Freshly ground pepper to taste
- 8 slices (1/2 inch thick) day-old whole-wheat country bread
- 1 cup grated fontina cheese or 1/2 cup Parmesan cheese
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 Publisher. All rights reserved.
nutrition information per serving
303 calories; 11g total fat; 4g total saturated fat; 19mg cholesterol; 580mg sodium; 38g carbohydrates; 12g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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