Usually my soups are a casual amalgamation of whatever I have sitting around: a broth, a little bit of starch (pasta, grain, or potato), some vegetables and some herbs and spices.
I was digging around in my cupboard and found some dried beans and thought "hmm there is nothing like the excitement of beans and cabbage". So a new soup was born.
Cabbage Bean Soup with Toasted Parmesan Bread
¼ cup onion
Olive oil
Sauté the onion in the oil until soft
Broth
A clove of garlic (or more to taste)
½ cup diced tomato
½ cup whole beans (I used pink for this but any will work)
Generous handful of sliced cabbage
Pinch of sage, thyme, marjoram and pepper ( any mixture of your favorite herbs and spices will do)
Handful of a small pasta (I used spaghettini, you could also use a grain, quinoa or diced potato)
Add to onions and cook until pasta is tender
Slice of bread
Butter
Parmesan cheese
Toast the first side of the bread
Turn bread over and sprinkle with parmesan and cover
When second side is toasted, turn over one more time to toast the cheese.
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