Italian Peasant Soup with Cabbage, Beans & Cheese

By Alqualonde

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).

Ingredients

• To Make Ahead: 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

Details

Servings 8
Preparation time 30mins
Cooking time 40mins
Adapted from webmd.com

Preparation

Step 1

1. Mash 1 1/2 cups beans with a fork.

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.

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.

Per serving: 303 calories; 11 g fat (4 g saturated fat, 5 g mono unsaturated fat); 19 mg cholesterol; 38 g carbohydrates; 16 g protein; 12 g fiber; 580 mg sodium; 474 mg potassium

Nutrition Bonus: 47% dv fiber, 245 mg calcium (25% dv), 69 mcg folate (17% dv).

2 Carbohydrate Servings

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