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Ingredients

• 2 19-ounce or 15-1/2-ounce cans  cannellini beans, rinsed, divided
• 3 tablespoons  extra-virgin olive oil, divided
• 1   medium onion, halved and sliced
• 4 cups  shredded Savoy cabbage, (1/2 medium head)
• 3 cloves  garlic, minced, plus 1 clove garlic, halved
• 3 14-1/2-ounce can  reduced-sodium chicken broth, or 5 1/4 cups vegetable broth
•   Freshly ground pepper, to taste
• 8 1/2-inch-thick slices  day-old whole-wheat country bread
• 1 cup  grated fontina cheese, or 1/2 cup Parmesan cheese

Description

A Well-stocked Pantry Is A Good Starting Point For Making A Hearty Homemade Soup Like This One. Just Add Some Fresh Vegetables, Bread And Cheese And You've Got Dinner (and Tomorrow's Lunch).

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