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Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:8Yield:8 servings, 1 cup eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:8Yield:8 servings, 1 cup each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Yield:8 servings, 1 cup each
Yield:
8 servings, 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 19-ounce or 15-1/2-ounce cans cannellini beans, rinsed, divided3tablespoonsextra-virgin olive oil, divided1medium onion, halved and sliced4 cups shredded Savoy cabbage, (1/2 medium head)3clovesgarlic, minced, plus 1 clove garlic, halved3 14-1/2-ounce can reduced-sodium chicken broth, or 5 1/4 cups vegetable brothFreshly ground pepper, to taste8 1/2-inch-thick slices day-old whole-wheat country bread1 cup grated fontina cheese, or 1/2 cup Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2 19-ounce or 15-1/2-ounce cans cannellini beans, rinsed, divided
3tablespoonsextra-virgin olive oil, divided
1medium onion, halved and sliced
4 cups shredded Savoy cabbage, (1/2 medium head)
3clovesgarlic, 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
DirectionsMash 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.TipsMake Ahead Tip: Prepare through step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.Originally appeared: EatingWell Magazine, Fall 2003
Directions
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.TipsMake Ahead Tip: Prepare through step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.
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.
Tips
Make Ahead Tip: Prepare through step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.
Originally appeared: EatingWell Magazine, Fall 2003
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Nutrition Facts(per serving)305Calories11gFat37gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
