Italian Cabbage Soup



soup


Warm and Comforting

Great Cabbage Soup for a cold day. This easy to make soup is filling and inviting and will definitely be a hit among family and friends. Make this soup early in the morning to give all the flavors a chance to blend.

The combination of the pancetta, smoked pork butt and cabbage makes a great tasting soup. The beans will thicken the soup slightly and the addition the thyme or even basil will give it a great flavor you won’t forget.

Just top this hearty Cabbage Soup with a little parmesan cheese and your ready to go. Of course, as with any soup, don’t forget the bread.

INGREDIENTS

  • 3/4 stick of butter
  • 1/4 cup of extra virgin olive oil
  • 3 slices of pancetta, chopped
  • 1 yellow onion, sliced
  • 2 stalks of celery, sliced
  • 2 carrots, peeled and sliced into circles
  • 1 large white potato, diced
  • 2 cloves of garlic, chopped
  • 4 1/4in. slices of cooked smoked pork butt
  • 3 cups of Savoy or green cabbage, shredded
  • 1/4 cup of flat leaf Italian parsley
  • 2 sprigs of fresh thyme
  • 1 15oz cans of cannellini beans, drained and rinsed
  • 4 cups of chicken broth
  • 1/2 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 pound of ditali pasta (optional)
  • 1/2 cup of fresh grated parmesan cheese

    PREPARATION

  • In a large pot heat the butter an the oil.
  • Add the pancetta, onions, celery, carrots, potato and garlic and cook for 3 minutes.
  • Add the pork butt and cook for 1 minute longer.
  • Stir in the cabbage, parsley and thyme with 1 cup of chicken broth.
  • Cover and cook until cabbage is slightly wilted.
  • Add the beans and remaining broth.
  • Season with salt and pepper and bring to a boil.
  • Lower the heat and simmer covered for about 1 hour.
  • In a large pot of salted boiling water, cook the pasta until al dente. Around 5 to 10 minutes.
  • Drain the pasta and place in individual bowls.
  • Top the pasta with the soup and serve with parmesan cheese.

    Serves 4 to 6 people


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