This recipe is off the charts good. It doesn't read like it but it is... we have a big New Years day party and I make it every year and people claim to love it.
http://www.eatingwell.com/recipes/italian_peasant_soup_with_cabbage_beans_cheese.htmlItalian Peasant Soup with Cabbage, Beans & CheeseA 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).
8 servings, 1 cup each | Active Time: 30 minutes | Total Time: 40 minutes
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
Preparation
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
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One of these days I'm going to throw some Italian Sausage in there....
