PORTIONS: 5
INGREDIENTS
2 cups cooked cannellini beans or white northern beans
1 lb. chopped cabbage
2 tbsp. olive oil
1 diced yellow onion
3 chopped garlic cloves.
1½ sliced carrots
1 sliced celery rib
1 cup diced plum tomatoes
1 cup crushed plum tomatoes
5 cups chicken broth or water with 2 chicken bouillons without MSG
1 tsp. salt
¼ tsp. ground pepper
1 tsp. chopped fresh thyme leaves
1 tsp. chopped fresh oregano
5 slices country bread
1/2 cup grated Fontina cheese
METHOD
Heat the oil in a deep pot and sauté, onions, garlic, carrots and celery until start getting lightly brown.
Add cabbage, diced tomatoes, crushed tomatoes, chicken broth, salt and pepper.
Bring the liquid to a boil and let it simmer for about 15 minutes.
Add fresh thyme and oregano leaves.
In the meantime, toast the bread lightly brown and sprinkle it with Fontina cheese.
To serve place the slices of bread in the soup plates and pour the soup on top.
Sprinkle more cheese on top if you wish.
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