Cook the Book: Italian Bread and Cabbage Soup with Sage Butter

Name: Cook the Book: Italian Bread and Cabbage Soup with Sage Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 larges A couple of of butter; 113 grams anchovy fillets in oil; 198 grams fontina cheese, grated; 3 sprigs fresh rosemary, leaves picked; 1 clove garlic, unpeeled, cut in half; 2 handfuls kale, stalks removed, leaves washed and roughly chopped; 8 servings Olive oil; 12 slices pancetta or bacon; 142 grams freshly grated Parmesan cheese, plus a little for serving; 1 small bunch A of fresh sage, leaves picked; 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped; 8 servings Sea salt and freshly ground black pepper; 16 slices About of stale country-style or sourdough bread; 3 liters good-quality chicken or vegetable stock

The recipe Cook the Book: Italian Bread and Cabbage Soup with Sage Butter could satisfy your Mediterranean craving in approximately 45 minutes. This recipe serves 8. One portion of this dish contains approximately 37g of protein, 41g of fat, and a total of 854 calories. If you have garlic, rosemary, savoy cabbage, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your Autumn event.

Instructions

Preheat your oven to 350F. Bring the stock to the boil in a large saucepan and add the cabbage and kale. Cook for a few minutes until softened (you may have to do this in two batches).

Ingredients you will need

Cabbage