ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER
This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.
Provided by JOSIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 20
Steps:
- Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
- Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
- Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g
ITALIAN SAUSAGE AND CABBAGE SOUP WITH WHITE BEANS
This recipe is my version of an Italian Salsiccia Minestra, or sausage soup. You can add or subtract ingredients according to what you have on hand. If you use linguica, kidney beans, and kale, it becomes Portugeuse Kale Soup. Buon mangiare!
Provided by bakedapple42
Categories One Dish Meal
Time 55m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
- Saute onion and celery in same pot 5 minutes.
- Add garlic, saute 3 minutes.
- Add chicken broth, water, carrots, and potatoes. Bring to a boil.
- Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
- Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
- Add salt and pepper to taste.
- Serve hot with italian bread and a good cheese.
Nutrition Facts : Calories 406.7, Fat 12.5, SaturatedFat 3.8, Cholesterol 25.5, Sodium 609.8, Carbohydrate 49.2, Fiber 8.6, Sugar 5.1, Protein 27.8
REBOLLITA ( ITALIAN CABBAGE SOUP)
Rebollita in Italian means "reboiled". This is a slightly changed verison of recipe from William-Sonoma's SOUP FOR SUPPER...and modified for the crock pot. Easy and tasty. Freezes well.(Refrigeration time is not included in Cooking Time.)
Provided by Caroline Cooks
Categories Ham
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop bacon into ½" pieces and sauté until almost done.
- Add onions, garlic, and celery; cook to soften, about 8 minutes.
- Add all to crock pot.
- Add remaining ingredients and cook on LOW for 6-8 hours.
- Cool and refrigerate overnight for best flavor.
- To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
Nutrition Facts : Calories 449.1, Fat 18.8, SaturatedFat 6.3, Cholesterol 47.1, Sodium 1238.2, Carbohydrate 43.8, Fiber 8.3, Sugar 8.7, Protein 26.7
ITALIAN BREAD AND CABBAGE SOUP
Steps:
- Preheat oven to 350 degrees. 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. 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. 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. 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.
ITALIAN CABBAGE SOUP
After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Lunch
Time 6h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours., Remove thyme sprigs and bay leaf. If desired, serve with cheese.
Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 537mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic exchanges
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