Kale, White Bean, and Savoy Cabbage Soup

I serve this soup with toasted country bread that's been rubbed with garlic cloves and sprinkled with fresh Parmesan cheese. The bread lies on top of the soup à la French onion soup, but it isn't broiled. Savoy cabbage is easily identified by its wrinkled leaves.

Yield: 8 servings (serving size: 1 cup soup, 1 toast slice, and 1 1/2 teaspoons cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 11%
  • Fat: 3.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 12.8g
  • Carbohydrate: 60.2g
  • Fiber: 5.6g
  • Cholesterol: 3mg
  • Iron: 4.6mg
  • Sodium: 797mg
  • Calcium: 198mg

Ingredients

  • Soup:
  • 1/2 cup dried cannellini beans or other white beans
  • 6 cups water
  • 1 1/2 teaspoons salt, divided
  • 2 teaspoons olive oil
  • 3 1/2 cups diced baking potato (about 1 pound)
  • 1 1/2 cups diced onion
  • 1 1/2 cups thinly sliced leek (about 1 large)
  • 8 cups thinly sliced kale (about 1 bunch)
  • 4 cups chopped Savoy cabbage (about 1 1/2 pounds)
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon black pepper
  • 1 large garlic clove, minced
  • Garlic toast:
  • 8 (3/4-inch-thick) slices diagonally cut Italian bread (about 12 ounces)
  • 1 garlic clove, halved
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. To prepare the soup, sort and wash the beans, and place in a large Dutch oven. Cover the beans with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.
  2. Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and leek, and cook for 12 minutes, stirring occasionally. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced garlic. Cover, reduce heat, and cook 30 minutes. Add bean mixture; cook 30 minutes.
  3. Prepare broiler.
  4. To prepare garlic toast, place bread slices in a single layer on a jelly-roll pan. Broil for 2 minutes on each side or until toasted. Rub the toast with garlic halves. Ladle the soup into bowls; top with garlic toast, and sprinkle with cheese.
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