Cabbage Soup

Name: Cabbage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Ditaloni rigati pasta 11.3 oz; Verza (savoy cabbage) 12.3 oz; Shallot 2.8 oz; Extra virgin olive oil 2.8 tbsp; Water 8 ½ cups; Bay leaves 2 leaves; Thyme 2 sprigs; Rosemary 2 sprigs; Black pepper to taste; Coarse salt to taste

516

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 516
Carbohydrates g 70.7
of which sugars g 6.4
Protein g 11.6
Fats g 20.8
of which saturated fat g 3.1
Fiber g 5
Sodium mg 308

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Imagine a winter evening, it's cold outside, and all you want is to come home and nourish yourself with a warm and wholesome dish, but what to prepare? We suggest a nutritious cabbage soup, a homely and simple first course, a bit rustic, reminiscent of those indelible peasant flavors in our grandparents' memory. Some call it comfort food, meaning food that pampers, regenerating the spirit and body, a choice of “eating well” while taking care of oneself by drawing from the fruits that nature offers us in the winter season. Cabbage, the star of this enveloping and aromatic soup, is a very versatile vegetable: with its thick leaves, perfect for making delicious rolls, you can also make creamy first courses like cabbage risotto or substantial side dishes.

Discover many other recipes with cabbage:

cabbage and potatoes
steamed cabbage
sautéed cabbage
pasta with lard, cabbage, and potatoes
cabbage, potatoes, and sausage

INGREDIENTS: Ditaloni rigati pasta 11.3 oz (320 g); Verza (savoy cabbage) 12.3 oz (350 g); Shallot 2.8 oz (80 g); Extra virgin olive oil 2.8 tbsp (40 g); Water 8 ½ cups (1.5 l); Bay leaves 2 leaves; Thyme 2 sprigs; Rosemary 2 sprigs; Black pepper to taste; Coarse salt to taste

Preparation

How to prepare Cabbage Soup

To prepare the cabbage soup, first clean and thinly slice the shallot 1. Heat the olive oil in a large pot 2, then add the shallot 3 and let it sauté gently for 5 minutes.

In the meantime, take the cabbage, remove the tougher central stem 4, then cut it into strips 5. Wash the cabbage under running water and set it aside to drain. Meanwhile, gather the thyme sprigs, rosemary, and bay leaves and tie them with string 6, making it easier to remove from the pot at the end of cooking.

When the shallot is well sautéed, add the bundle of herbs 7 and the cabbage 8, let it flavor over moderate heat for 5 minutes, then pour in the water 9

Remove the herbs with kitchen tongs 10, salt 11 and bring the water to a boil. When the water starts boiling, add the pasta 12 and cook it for 10 minutes or for the time indicated on the package.