- 2 (15.5 ounce) cans cannellini beans, rinsed, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium onion, halved and sliced
- 4 cups shredded savoy cabbage
- 3 cloves garlic, minced
- 1 clove garlic, halved
- 3 (14.5 ounce) cans reduced-sodium chicken broth
- Freshly ground pepper to taste
- 8 slices day-old whole-wheat country bread, cut 1/2-inch thick
- 1 cup grated fontina cheese
- Mash 1 1/2 cups beans with a fork.
- Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. Add cabbage and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. Add broth, mashed beans and whole beans; bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.
- Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste). Divide toast among 8 soup plates. Ladle soup over the toast and sprinkle with cheese. Drizzle about 1 teaspoon oil over each serving. Serve immediately.