Ingredients

How to make it

  • 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.
  • Tip:
  • MAKE AHEAD TIP: Prepare through Step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.

Reviews & Comments 4

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  • lagoulue 4 years ago
    Wow, sounds yummy!
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    " It was excellent "
    wynnebaer ate it and said...
    Thanks, got it saved!!
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    " It was excellent "
    hungrybear ate it and said...
    Very good
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    " It was excellent "
    cuzpat ate it and said...
    High yummy 5!
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