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Italian Peasant Soup with Cabbage, Beans & Cheese
  • 2 19-ounce or 15-½-ounce cans cannellini beans, rinsed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, halved and sliced
  • 4 cups shredded Savoy cabbage, (½ medium head)
  • 3 cloves garlic, minced, plus 1 clove garlic, halved
  • 3 14-½-ounce can reduced-sodium chicken broth, or 5 ¼ cups vegetable broth
  • Freshly ground pepper, to taste
  • 8 ½-inch-thick slices day-old whole-wheat country bread
  • 1 cup grated fontina cheese, or ½ cup Parmesan cheese
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