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Italian Cabbage Soup

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PREP TIME
45 min
COOKING TIME
195 min
TOTAL TIME
330 min
SERVINGS
12 servings
Dinner Italian
Italian Cabbage Soup
Ingredients
  • 2 cups dry cannellini beans
  • 4 cups water
  • 3 (32 ounce) cartons chicken broth
  • 5 cloves garlic, minced
  • 4 sage leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 2 onions, diced
  • 3 carrots, peeled and sliced
  • 3 large stalks celery, chopped
  • 2 potatoes, peeled and cut into chunks
  • 1 1/2 cups cabbage, coarsely chopped
  • 1 bunch Swiss chard, trimmed and chopped
  • 1 bunch kale, trimmed and chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 12 (1/2-inch-thick) slices French bread, lightly toasted
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups grated Parmesan cheese for topping
  • 1/2 cup olive oil
Instructions
1
First, sort and wash the beans thoroughly before adding them to a large container filled with water. Place the pot over high heat and bring the mixture to a boil, then reduce the heat to medium-high and let it simmer for 5 minutes.
2
Next, transfer the beans, chicken broth, minced garlic, dried sage leaves, and salt to a large cooking vessel. Bring the mixture to a boil over medium-high heat, then lower the heat to low and let it simmer for 2 hours or until the beans are tender.
3
Remove the pot from the heat and let it stand for 1.5 hours, allowing the flavors to meld together.
4
Drain the liquid from the pot and discard any remaining bay leaves or sage leaves. Use a hand mixer to blend the remaining bean mixture until it reaches a smooth consistency.
5
Heat some olive oil in a large cooking pot over medium-high heat and sauté the onions until they become translucent, taking about 10 minutes.
6
Combine the chopped carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions in the pot. Add the canned tomatoes and season with salt and pepper to taste. Cover the pot and let it cook until the greens have wilted, stirring at least once every 5 minutes or so.
7
Stir in the blended bean mixture and continue to cook for another 40 minutes or until the soup thickens.
8
Add the reserved beans back into the pot and adjust the seasonings to taste.
9
Toast some bread slices and add them to the pot, letting it cook for about 10 minutes longer or until the bread is fully soaked.
10
Remove the pot from the heat and let it cool down completely before refrigerating it overnight to allow the flavors to meld together.
11
The next day, reheat the soup over low heat until it reaches a warm temperature, taking about 20 minutes.
12
Serve each serving of the soup hot, garnished with 2 tablespoons of Parmesan cheese and a drizzle of olive oil.