Jamie Oliver'S Italian Bread And Cabbage Soup

Name: Jamie Oliver'S Italian Bread And Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts good-quality chicken or vegetable stock; 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped; 2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped; 16 slices stale country-style or sourdough bread; 1 clove garlic, unpeeled, cut in 1/2; 1/4 cup olive oil, divided, plus more as needed; 14 slices pancetta or bacon; 1 (4-ounce) can (or two 2-ounce cans) anchovy fillets in oil, about 20-25 anchovy fillets; 3 sprigs fresh rosemary, leaves picked; 7 ounces fontina cheese, grated; 5 ounces freshly grated Parmesan, plus a little for serving; 1 pinch sea salt and freshly ground black pepper; 2 large knobs butter; 1 small bunch fresh sage, leaves picked

Servings: persons

3 quarts good-quality chicken or vegetable stock
1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped
16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled, cut in 1/2
1/4 cup olive oil, divided, plus more as needed
14 slices pancetta or bacon
1 (4-ounce) can (or two 2-ounce cans) anchovy fillets in oil, about 20-25 anchovy fillets
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan, plus a little for serving
1 pinch sea salt and freshly ground black pepper
2 large knobs butter
1 small bunch fresh sage, leaves picked

1
Heat your oven to 350u00b0 F.
2
Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl with tongs or a slotted spoon, leaving the stock in the pan.
3
Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
4
Next, heat a large 4-inch-deep ovenproof casserole-type pan or Dutch oven on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
5
Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take two layers-that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
6
Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
7
When the soup is ready, taste the broth. If it has gotten a bit salty from the anchovies and cheese, add a little water till it tastes delicious to you. Divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!

1794

kcal

Calories

155

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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 good-quality chicken or vegetable stock, 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped, 2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped, 16 slices stale country-style or sourdough bread, and more.

Yes, Jamie Oliver'S 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.

That's it — enjoy your meal!