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Ingredients

How to make it

  • After beans are cooked and tender, 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.

Reviews & Comments 5

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    " It was excellent "
    juels ate it and said...
    Love cabbage soups, and this one has a nice addition of cannellini beans and cheese...mmmmm!
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    " It was excellent "
    minitindel ate it and said...
    fantastic quazie love it great posts my friend!!!!


    tink
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    " It was excellent "
    wynnebaer ate it and said...
    Love it...:)
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    " It was excellent "
    peetabear ate it and said...
    what a wonderful bowl of comfort food... five forks
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    " It was excellent "
    mamalou ate it and said...
    Sounds yummy!
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