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Category: Soups and Stews
Prep Time: Cook Time: Total Time:
Tuscan Cabbage Soup
½ cup extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 ounces pancetta, finely chopped
1 ounce prosciutto fat or ham fat, finely chopped
½ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil leaves
1 pound green cabbage, outer leaves removed, cored and chopped coarsely
½ pound red cabbage, outer leaves removed, cored and chopped coarsely
1 ½ quarts water
½ pound (1 cup) dried cannellini or other white beans, soaked in cold water to cover for 2 hours and drained
1 pound boiling potatoes, such as Yukon Gold, peeled and diced large
Salt and freshly ground black pepper to taste
¼ pound pennine or other small tubular macaroni
¼ cup freshly grated Parmesan cheese
In a stockpot, heat the olive oil over medium heat, then add the onion, carrot, celery, pancetta, prosciutto fat, parsley and basil and cook, stirring occasionally, until the onion is softened and some fat is rendered, about 10 minutes.
Add the cabbage and toss with vegetables until all leaves are coated. Add the water and beans. Cover, reduce the heat to medium-low and cook until the beans are slightly softened, about 1 hour, with the soup gently bubbling. Add the potatoes and cook just until tender, about 25 to 30 minutes.
Season the soup with salt and pepper and add the pasta. Cook the pasta, uncovered, until it is al dente, 12 to 15 minutes. Serve with the cheese and more olive oil, if desired.
Makes 4 servings.
Made 3-7-10. Added sliced smoked sausage and omitted pasta. Pot was too full. Larry says this is soooo good, especially on a cold day!!!
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Tuscan Cabbage Soup
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Category: Soups and Stews
Prep Time: Cook Time: Total Time:
Tuscan Cabbage Soup
½ cup extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 ounces pancetta, finely chopped
1 ounce prosciutto fat or ham fat, finely chopped
½ cup finely chopped fresh parsley
3 tablespoons finely chopped fresh basil leaves
1 pound green cabbage, outer leaves removed, cored and chopped coarsely
½ pound red cabbage, outer leaves removed, cored and chopped coarsely
1 ½ quarts water
½ pound (1 cup) dried cannellini or other white beans, soaked in cold water to cover for 2 hours and drained
1 pound boiling potatoes, such as Yukon Gold, peeled and diced large
Salt and freshly ground black pepper to taste
¼ pound pennine or other small tubular macaroni
¼ cup freshly grated Parmesan cheese
In a stockpot, heat the olive oil over medium heat, then add the onion, carrot, celery, pancetta, prosciutto fat, parsley and basil and cook, stirring occasionally, until the onion is softened and some fat is rendered, about 10 minutes.
Add the cabbage and toss with vegetables until all leaves are coated. Add the water and beans. Cover, reduce the heat to medium-low and cook until the beans are slightly softened, about 1 hour, with the soup gently bubbling. Add the potatoes and cook just until tender, about 25 to 30 minutes.
Season the soup with salt and pepper and add the pasta. Cook the pasta, uncovered, until it is al dente, 12 to 15 minutes. Serve with the cheese and more olive oil, if desired.
Makes 4 servings.
Made 3-7-10. Added sliced smoked sausage and omitted pasta. Pot was too full. Larry says this is soooo good, especially on a cold day!!!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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