Italian Peasant Soup with Cabbage, Beans & Cheese

Name: Italian Peasant Soup with Cabbage, Beans & Cheese
Yield: 8
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

Italian Peasant Soup with Cabbage, Beans & Cheese was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/italian-peasant-soup-with-cabbage-beans-cheese-recipe-9411.aspx" target="_blank">www.cooking.com.</a>

"A 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). Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop...."

INGREDIENTS

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2 19-ounce or 15-1/2-ounce cans cannellini beans, rinsed, divided

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3 tablespoons extra-virgin olive oil, divided

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1 medium onion, halved and sliced

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4 cups shredded savoy cabbage (1/2 medium head)

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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

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