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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Cabbage soup Recipe

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This recipe for Italian Cabbage soup is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 15 oz. cans cannellini beans (1 c dried)
1 1/2 (32oz) carton chicken broth
1/4 c. olive oil
1 onion diced
1 sage leaves
1 bay leaf
2 1/2 cloves minced garlic
1-2 carrots peeled and sliced
1 1/2 large celery stalks, chopped
1 potato peeled and cut into chunks
3/4 c. cabbage, coarsely chopped
1/2 bunch Swiss chard, trimmed and chopped
1/2 bunch kale, trimmed and chopped
salt and pepper to taste
3/4 c grated Parmesan cheese for topping
Directions:
Directions:
In a large pot, heat olive oil. Add onions and celery, stirring until translucent. Add Swiss chard, kale, cabbage and garlic. Stir until greens are wilted. Add carrots, potatoes, chicken broth, tomatoes, sage, bay, salt and pepper to taste. Cook approximately 40 minutes. Remove bay and sage leaves. Take 1/2 can beans and puree. Add to pot and cook until soup thickens. Add remaining beans. Serve with grated cheese and crusty bread.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2+ hours
Personal Notes:
Personal Notes:
This is a labor intensive recipe, but for us, worth it! I have made this in the crock pot, adding greens(swiss chard and kale) and beans about 1 hour before serving. You can also add toasted French bread on top. Sprinkle with parmesan cheese.

 

 

 

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