Arborio Rice and Savoy Cabbage Soup

1. 1

   Heat oil in large pot or Dutch oven over medium heat.

2. 2

   Add cabbage, and stir to coat with oil.

3. 3

   Stir in broth and 3 cups water, and season with salt and pepper.

4. 4

   Cover, and bring to a boil.

5. 5

   Reduce heat to medium, and simmer 15 minutes.

6. 6

   Stir in rice, and season with salt once more.

7. 7

   Cover, and simmer 15 minutes, or until rice is tender.

8. 8

   Meanwhile, rub each bread slice with 1/2 clove garlic.

9. 9

   Toast bread, then cut into fingers or cubes.

10. 10

    Divide garlic toast fingers among 4 soup bowls.

11. 11

    Ladle soup over toast, and sprinkle with Parmesan cheese, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.