Best 2 Italian Bread And Cabbage Soup Recipes
In the realm of comfort food, few dishes surpass the heartwarming embrace of Italian bread and cabbage soup. This delectable soup, steeped in the culinary traditions of Italy, is a symphony of flavors and textures that promises to tantalize your taste buds and warm your soul. With its humble origins in rustic Italian kitchens, this soup has evolved into a beloved classic, cherished for its simplicity, versatility, and ability to transform simple ingredients into an extraordinary feast. Join us on a culinary journey as we explore the secrets behind this timeless recipe, unveiling the magic that lies within each ingredient and discovering the variations that make this soup an ever-evolving masterpiece. From the hearty crunch of the bread to the tender sweetness of the cabbage, every element of this soup plays a vital role in creating a harmonious ensemble that is both satisfying and nourishing. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary adventure that will leave you craving for more.
Here are our top 2 tried and tested recipes!
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.
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.
Tips:
- For a more flavorful soup, use a variety of cabbages, such as green cabbage, red cabbage, and Savoy cabbage.
- Add other vegetables to the soup, such as carrots, celery, potatoes, and onions.
- Use a good quality Italian bread for the croutons. A stale or hard bread will work best.
- Toast the croutons in the oven until they are golden brown and crispy.
- Serve the soup with a sprinkling of grated Parmesan cheese.
Conclusion:
Italian bread and cabbage soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover bread. With a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy.
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