Cabbage & Bean Soup

Mash 1 1/2 cups beans with a fork.

Heat 1 tablespoon oil over medium heat in a 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 peppers.

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. Ladle soup over the toast and sprinkle with cheese. Serve immediately.


  • 2- 19oz cannellini beans, rinsed, divide
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 medium red or yellow onion, diced into large pieces
  • 4 cups shredded red cabbage, (1/2 medium head)
  • 3 garlic cloves, minced, plus 1 clove garlic, halved
  • 14.5oz can chicken or vegetable broth
  • Freshly ground pepper, to taste
  • 1 pinch of white pepper
  • 4 slices of thick wheat bread
  • 1 cup grated Havarti or Monterey Jack Cheese

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