NYT’s and Soup for FALL

Does Jim Wolf read our blog because this is what we have been saying ALL YEAR!

Read this article called “Why Everything is Bad for You” in The New York Times and prepare to laugh. We just said the SAME THING in our post: “I guess we all just have to starve…”

Except for the bologna and cheese. I think I would rather starve than eat that…

On the off chance that you aren’t swearing off food, how about warming up on this cold rainy weekend with some soup!

This is what I am making tonight:

Cabbage and Cannellini Bean Soup

Inspired by Recipe from Eating Well

Screen Shot 2015-10-01 at 5.02.42 PM


  • 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 vegetable 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 (optional)
  • 1 cup grated fontina cheese, or 1/2 cup Parmesan cheese (optional)
  • Pre-Cooked Chicken Sausage (optional)


  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. 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.
  3. 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.
  4. **If using meat, slice and saute the chicken sausage with the onion (before the cabbage) and follow the rest of the recipe as is…


  • Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days. Reheat on the stovetop.


Per serving: 305 calories; 11 g fat (4 g sat, 6 g mono); 16 mg cholesterol; 37 g carbohydrates; 16 g protein;10 g fiber; 868 mg sodium; 610 mg potassium.

Nutrition Bonus: Folate (26% daily value), Vitamin C (22% dv), Potassium (17% dv), Iron (15% dv).


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