Savoy Cabbage and Bean Minestrone
Rinse, trim and chop cabbage. Peel onions and cut into wedges. In a pot, sauté onions in hot olive oil. Add cabbage and cook briefly. Add broth and simmer about 30 minutes.
Rinse and quarter peppers, remove seeds and ribs and cut one of the quarters into small cubes. Place the rest on a baking sheet, skin side up. Broil, watching carefully, until skin is blistered and black in spots, about 5 minutes. Remove skin from peppers.
Peel garlic. Puree roasted peppers with garlic and sour cream. Season with salt and pepper. Stir beans into the soup, cook until heated through and season to taste. Divide minestrone among bowls and top each serving with a dollop of red pepper cream and diced peppers. Garnish with basil.