Italian Bread And Cabbage Soup Recipes

ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER

Steps:

• Preheat your oven to 350 degrees F.
• Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.
• Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
• Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
• Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
• Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
• When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

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

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.

ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER

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 RIBOLLITA (VEGETABLE AND BREAD SOUP)

Steps:

• Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
• Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
• Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
• To serve the soup, place in a pot, and reheat over medium heat. Serve hot.

RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)

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.