Preheat oven to 375.
Combine 3 tablespoons of olive oil and 3 tablespoons of minced garlic. Pass the oil through a fine-mesh sieve. Chop your bread into three-quarter-inch chunks and toss them with this garlicky olive oil. This way, you'll get the full garlic flavor without the burning. Bake your croutons for about 15 minutes, tossing them halfway through, until crispy and golden brown. Add three tablespoons of Parmesan cheese.
Sauté the vegetables in a tablespoon of butter and oil until they are translucent, about 7 minutes. Add garlic.
Add beans, pureed beans, and broth; then season with salt, pepper, and 1 teaspoon of Italian seasoning. Add the red pepper flakes and the potatoes. Add tomatoes and cabbage. Bring to a simmer and cook for 30 minutes, uncovered. Ideally, whole beans should be added in the last 15 minutes of cooking at the same time as chopped spinach. But it can all be added at once.
Add Romano cheese to the soup and test for seasoning, adding more salt, pepper, or herbs as needed.
Ingredients
Directions
Preheat oven to 375.
Combine 3 tablespoons of olive oil and 3 tablespoons of minced garlic. Pass the oil through a fine-mesh sieve. Chop your bread into three-quarter-inch chunks and toss them with this garlicky olive oil. This way, you'll get the full garlic flavor without the burning. Bake your croutons for about 15 minutes, tossing them halfway through, until crispy and golden brown. Add three tablespoons of Parmesan cheese.
Sauté the vegetables in a tablespoon of butter and oil until they are translucent, about 7 minutes. Add garlic.
Add beans, pureed beans, and broth; then season with salt, pepper, and 1 teaspoon of Italian seasoning. Add the red pepper flakes and the potatoes. Add tomatoes and cabbage. Bring to a simmer and cook for 30 minutes, uncovered. Ideally, whole beans should be added in the last 15 minutes of cooking at the same time as chopped spinach. But it can all be added at once.
Add Romano cheese to the soup and test for seasoning, adding more salt, pepper, or herbs as needed.