Italian Peasant Soup with Cabbage, Beans & Cheese

Italian Peasant Soup 

2 cups cannellini beans, cooked

3 tablespoons olive oil, divided

1 medium onion, halved and sliced

4 cups shredded savoy cabbage 1 teaspoon thyme 1 teaspoon of oregano

3 cloves garlic, minced, plus 1 clove garlic, halved

6 cups vegetable broth

Freshly ground pepper to taste

8 slices of Italian or French bread

1 cup grated parmesan cheese

1. Mash 1 1/2 cups beans with a fork.  2. Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot.  3. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes.  4. Add cabbage, thyme, oregano, and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes.  5. Add broth, mashed beans, and whole beans; bring to a simmer.  6. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.  7. 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).  8. Divide toast among 8 soup plates.  9. Ladle soup over the toast and sprinkle with cheese.