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 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.
Divide toast among 8 soup plates.
Ladle soup over the toast and sprinkle with cheese.
Drizzle about 1 teaspoon oil over each serving.
Tips
Make Ahead Tip: Prepare through step 2.
Cover and refrigerate for up to 2 days.
Reheat on the stovetop.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
