Bread and Cabbage Soup - Vegan

1. Set the bread slices on the kitchen counter to dry out while you make the soup.
2. In a large pot, heat the oil over medium heat. Add the onion, cover, and cook, until the onion is softened, about 5 minutes. Add the garlic and cabbage and cook, stirring, for 5 minutes.
3. Add the savory, basil, tomatoes with their juice, beans, stock, and salt and pepper to taste. (The amount of salt needed depends on the saltiness of your stock.) Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 minutes.
4. When ready to serve, place a slice of bread in the bottom of each bowl and ladle the soup on top. Serve hot.

This is a classic Italian piatto povero (“peasant dish”). Sliced Italian bread placed in the bottom of the bowls is the key to this soup, adding heartiness and texture.