Italian Cabbage Soup

The combination of the pancetta, smoked pork butt and cabbage makes a great tasting soup. The beans will thicken the soup slightly and the addition the thyme or even basil will give it a great flavor you won’t forget.

Serves 4 to 6 people

INGREDIENTS

• 3/4 stick of butter

• 1/4 cup of extra virgin olive oil

• 3 slices of pancetta, chopped

• 1 yellow onion, sliced

• 2 stalks of celery, sliced

• 2 carrots, peeled and sliced into circles

• 1 large white potato, diced

• 2 cloves of garlic, chopped

• 4 1/4in. slices of cooked smoked pork butt

• 3 cups of Savoy or green cabbage, shredded

• 1/4 cup of flat leaf Italian parsley

• 2 sprigs of fresh thyme

• 1 15oz cans of cannellini beans, drained and rinsed

• 4 cups of chicken broth

• 1/2 tsp of salt

• 1 tsp of fresh ground black pepper

• 1 pound of ditali pasta (optional)

• 1/2 cup of fresh grated parmesan cheese

PREPARATION

1. In a large pot heat the butter an the oil.

2. Add the pancetta, onions, celery, carrots, potato and garlic and cook for 3 minutes.

3. Add the pork butt and cook for 1 minute longer.

4. Stir in the cabbage, parsley and thyme with 1 cup of chicken broth.

5. Cover and cook until cabbage is slightly wilted.

6. Add the beans and remaining broth.

7. Season with salt and pepper and bring to a boil.

8. Lower the heat and simmer covered for about 1 hour.

9. In a large pot of salted boiling water, cook the pasta until al dente. Around 5 to 10 minutes.

10. Drain the pasta and place in individual bowls.

11. Top the pasta with the soup and serve with parmesan cheese.

 

Recipe By

http://www.great-chicago-italian-recipes.com