Italian Bread And Cabbage Soup Recipe

Name: Italian Bread And Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts homemade or low-sodium store-bought chicken or vegetable stock; 1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped; 2 large handfuls of kale, stalks removed, leaves washed and roughly chopped; 16 slices stale country-style or sourdough bread; 1 clove garlic, unpeeled and halved; Olive oil; 12 to 14 slices pancetta or bacon, coarsely chopped; 1 (4-ounce) can anchovy fillets in oil; 3 sprigs fresh rosemary, leaves only; 7 ounces fontina cheese, grated; 5 ounces freshly grated Parmesan cheese, plus more for serving; Sea salt and freshly ground black pepper; 2 tablespoons unsalted butter; 1 small bunch fresh sage, leaves only

Servings: persons

3 quarts homemade or low-sodium store-bought chicken or vegetable stock
1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped
2 large handfuls of kale, stalks removed, leaves washed and roughly chopped
16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled and halved
Olive oil
12 to 14 slices pancetta or bacon, coarsely chopped
1 (4-ounce) can anchovy fillets in oil
3 sprigs fresh rosemary, leaves only
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan cheese, plus more for serving
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small bunch fresh sage, leaves only

1
Preheat oven to 350 degrees.
2
2. Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.
3
3. Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.
4
4. Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
5
5. Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.

2401

kcal

Calories

187

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 quarts homemade or low-sodium store-bought chicken or vegetable stock, 1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped, 2 large handfuls of kale, stalks removed, leaves washed and roughly chopped, 16 slices stale country-style or sourdough bread, and more.

Yes, Italian Bread And Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Bread And Cabbage Soup

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