Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light December 2000

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Yield:
8 servings (serving size: 1 cup soup, 1 toast slice, and 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Prepare broiler.

  • 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.

Nutrition Facts

316 calories; calories from fat 11%; fat 3.7g; saturated fat 1g; mono fat 1.7g; poly fat 0.6g; protein 12.8g; carbohydrates 60.2g; fiber 5.6g; cholesterol 3mg; iron 4.6mg; sodium 797mg; calcium 198mg.
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