Italian Peasant Soup is a tasty vegetarian soup that actually does cost very little. Beans, cabbage, vegetable broth, and onions go together nicely in this classic.
Servings : 4
Ingredients
Italian Peasant Soup
- 2 cans cannelini beans rinsed and drained, 15 oz
- 1 yellow onion medium, diced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp bottled minced garlic
- 1/2 head green cabbage shredded or finely chopped
- 1 cup frozen sliced carrots
- 4 cups vegetable broth no sugar listed in ingredients
- pepper to taste
- 1/2 cup asiago cheese shredded
Whole Wheat Garlic Toast
- 4 slices 100% Whole Grain Bread no high fructose corn syrup
- 4 Tbsp unsalted butter room temperature
- 1 tsp garlic powder or to taste
Instructions
Italian Peasant Soup
- Italian Peasant Soup: Mash 1 1/2 c. beans; set aside: In a saucepan, heat oil. Add garlic and onion. Sauté 5 min. Add cabbage; sauté 5 minutes or until cabbage wilts. Add mashed and whole beans, carrots, and broth. Bring to a boil; simmer 10-12 minutes. Add pepper, to taste. Top with cheese.
Garlic Toast
- Whole Wheat Garlic Toast: Toast all bread. Spread with butter and sprinkle with garlic.
Instant Pot®
- Mash 1 1/2 c. beans; set aside: In Instant Pot®, heat oil on sauté. Add garlic and onion. Sauté 5 min. Add cabbage; sauté 5 minutes or until cabbage wilts. Add mashed and whole beans, carrots, and broth. Press cancel. Lock lid; set valve to sealing. Program for manual-high, and 4 minutes. Allow at least 10 min natural pressure release. Serve with cheese and garlic toast, if desired.
Notes
Leave out the cheese for vegan and dairy free. Use 100% whole grain gluten free bread for gluten free, or omit garlic toast.
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