Italian Bread And Cabbage Soup With Sage Butter Recipes

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ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER



Italian Bread and Cabbage Soup with Sage Butter image

This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

3 quarts homemade or low-sodium store-bought chicken or vegetable stock
1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped
2 large handfuls of kale, stalks removed, leaves washed and roughly chopped
16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled and halved
Olive oil
12 to 14 slices pancetta or bacon, coarsely chopped
1 (4-ounce) can anchovy fillets in oil
3 sprigs fresh rosemary, leaves only
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan cheese, plus more for serving
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small bunch fresh sage, leaves only

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.

RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)



Ribollita (Reboiled Italian Cabbage Soup) image

Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.

Provided by JOSIE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 5h30m

Yield 12

Number Of Ingredients 20

2 cups dry cannellini beans
4 cups water
3 (32 ounce) cartons chicken broth
5 cloves garlic, minced
4 sage leaves
2 bay leaves
1 teaspoon salt
½ cup olive oil
2 onions, diced
3 carrots, peeled and sliced
3 large stalks celery, chopped
2 potatoes, peeled and cut into chunks
1 ½ cups cabbage, coarsely chopped
1 bunch Swiss chard, trimmed and chopped
1 bunch kale, trimmed and chopped
1 (14.5 ounce) can diced tomatoes
12 (1/2-inch-thick) slices French bread, lightly toasted
salt and freshly ground black pepper to taste
1 ½ cups grated Parmesan cheese for topping
½ cup olive oil

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.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g

ITALIAN CABBAGE SOUP



Italian Cabbage Soup image

After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! -Jennifer Stowell, Deep River, Iowa

Provided by Taste of Home

Categories     Lunch

Time 6h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

4 cups chicken stock
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 small onion, chopped
1 can (15-1/2 ounces) great northern beans, rinsed and drained
2 garlic cloves, minced
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon salt
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 537mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic exchanges

ITALIAN BREAD AND CABBAGE SOUP



ITALIAN BREAD AND CABBAGE SOUP image

Categories     Soup/Stew     Vegetable     Dinner

Number Of Ingredients 14

3 quarts homemade or low-sodium store-bought chicken or vegetable stock
1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped
2 large handfuls of kale, stalks removed, leaves washed and roughly chopped
16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled and halved
Olive oil
12 to 14 slices pancetta or bacon, coarsely chopped
1 (4-ounce) can anchovy fillets in oil
3 sprigs fresh rosemary, leaves only
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan cheese, plus more for serving
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small bunch fresh sage, leaves only

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.

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