Italian Peasant Soup With Cabbage Beans And Cheese |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Emailed to me by a dear freind. It came out so good that I had to share. Ingredients:
1 lbs cannellini beans, soaked overnight, cooked until tender then 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:
1. After beans are cooked and tender, 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.
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