ZUPPA DI CAVOLO CAPPUCCIO – Cabbage Soup
Ingredients
2 tbsp extra-virgin olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1 celery stalk, chopped
½ Cabbage head, shredded
pinch Chili pepper
1 leaf fresh Basil (or pinch dried crushed Basil)
salt
Freshly ground black pepper
2 cups Chicken stock (1 chicken bouillon dissolved in boiling water)
1 tbsp Fresh flat-type Italian parsley, chopped
1 tbsp Freshly grated Parmigiano Reggiano cheese
Chop the onion and garlic.
Shred the cabbage by making slices about 1 inch and then cutting the slices on the cross.
Heat the oil in a large pot and cook the onion, garlic and celery until the onion is translucent, about 3 miniutes.
Add the shredded cabbage, cover and cook for about 7 minutes, stirring occasionally.
Add the Chicken stock and simmer for 10 minutes.
Just before serving, stir in the parsley, and sprinkle with grated cheese.
Season to taste with salt and pepper.
Serves 6
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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