Italian Soups Recipes - Cabbage Soup (Zuppa di Cavolo) Recipe

Ingredients

• 1 small savory cabbage, shredded

• 1.2 liters/2 pts/5 cups chicken or vegetable stock

• 175 g/6 oz stale white bread, diced and crusts removed

• 175 g/6 oz/1 1/2 cups Fontina cheese, grated

• 100 g/4 oz/1 cup Mozzarella cheese, grated

• 40 g/1 1/2 oz/3 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp chopped fresh parsley

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Method:

1. Boil the cabbage in the stock until tender, about 5 minutes. Drain thoroughly, reserving the stock.

2. Put a layer of cabbage in the base of a flameproof casserole (Dutch oven). Add a layer of bread, then some of each type of cheese.

3. Repeat the layers until all the ingredients are used. Press down gently. Bring the reserved stock back to the boil and pour over the layers.

4. Place over a very gentle heat for 5 minutes to soak. Melt the butter in a small pan and add the parsley. When foaming, pour over the soup and serve straight away.