Caramelized Cabbage and Onion Soup With Cheesy Croutons
Description: This rich and hearty, pantry-leaning vegetarian soup is built on layers of flavor: Sweet caramelized cabbage and onions provide the base, complemented by the subtle acidity of tomato paste and wine. The liquid from canned cannellini beans adds texture and body, while a Parmesan rind in the simmering broth contributes savory, nutty complexity. Fresh garlic, added at the end, provides a vibrant kick that brightens this satisfying soup.
Ingredients
- 8 tablespoons unsalted butter, divided
- 1 small head green cabbage (about 2 pounds), cored and thinly sliced into ½-inch strips
- 1 medium yellow onion (about 8 ounces), halved and sliced ¼-inch thick
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- ½ cup dry white wine
- 2 (14-ounce) cans white cannellini beans
- 1 Parmesan rind (about 4 inches)
- 2 tablespoons soy sauce
- 2 garlic cloves, divided
- 3 thin slices sourdough or country bread, cut into ½-inch cubes
- 2 tablespoons finely chopped parsley
- ¼ cup grated Parmesan
Instructions
- Melt 4 tablespoons butter in a large Dutch oven (or other heavy pot) over medium-high heat. Once the butter is foamy, add half of the cabbage and onions, season with salt, and cook, stirring occasionally, until wilted and reduced in volume, 3 to 4 minutes. Add the remaining cabbage and onions and cook for another 3 to 4 minutes, then reduce the heat to medium and cook, stirring occasionally, until the cabbage mixture is very soft and browned, about 25 minutes.
- Add the tomato paste and cook, stirring frequently, until it turns dark and rust-colored, about 3 minutes. Add the wine and cook for another 1 minute.
- Add the beans and their liquid, plus the Parmesan rind and 6 cups water. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the flavors deepen, 15 to 20 minutes.
- Turn off the heat, stir in the soy sauce and grate in 1 clove of garlic. Season with salt and pepper to taste.
- While the soup is simmering, melt the remaining 4 tablespoons butter in a medium skillet over medium heat. Add the bread cubes and toast, tossing frequently until the bread cubes are golden brown and crunchy, 5 to 6 minutes.
- Transfer the toasted bread to a medium bowl, add the parsley and cheese, grate in the remaining clove of garlic, season with salt and pepper and toss to coat.
- Serve the soup with the croutons on top.