Go Back
+ servings
Italian Peasant Soup

Italian Peasant Soup, Whole Wheat Garlic Bread

Author: Heidi Boortz
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.
Tried this recipe?Let us know how it was!