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Category: Soups
Prep Time: Cook Time: Total Time:
8 cups chicken broth (or 4 cups canned chicken broth and 4 cups water)
1/3 cup extra virgin olive oil
1/4 cup chopped parsley
4 garlic cloves, chopped
1/4 pound pancetta, finely chopped
3 cups shredded cabbage
1 medium onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 potato, peeled, finely chopped
2 zucchini, finely chopped
1 large tomato, chopped
1/4 pound mushrooms, finely chopped
1/4 pound string beans, finely chopped
3 or 4 pieces prosciutto rind
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmigiano cheese
Prepare Chicken Broth. Heat olive oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes.
Add broth and water, if using, and prosciutto rind. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper.
Serve hot with Parmigiano cheese. Makes 8 to 10 servings.
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Category: Soups
Prep Time: Cook Time: Total Time:
8 cups chicken broth (or 4 cups canned chicken broth and 4 cups water)
1/3 cup extra virgin olive oil
1/4 cup chopped parsley
4 garlic cloves, chopped
1/4 pound pancetta, finely chopped
3 cups shredded cabbage
1 medium onion, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
1 potato, peeled, finely chopped
2 zucchini, finely chopped
1 large tomato, chopped
1/4 pound mushrooms, finely chopped
1/4 pound string beans, finely chopped
3 or 4 pieces prosciutto rind
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmigiano cheese
Prepare Chicken Broth. Heat olive oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes.
Add broth and water, if using, and prosciutto rind. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper.
Serve hot with Parmigiano cheese. Makes 8 to 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.