Italian Bread and Cabbage Soup with Sage Butter

Name: Italian Bread and Cabbage Soup with Sage Butter
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 large knobs Couple butter; 113 grams anchovy fillets, in oil; 198 grams fontina cheese, grated; 3 sprigs fresh rosemary, leaves picked; 1 bunch Small fresh sage, leaves picked; 1 clove garlic, unpeeled, cut in 1/2; 2 handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped; 8 servings Olive oil; 12 slices pancetta or bacon; 142 grams freshly grated Parmesan, plus a little for serving; 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped; 8 servings Sea salt and freshly ground black pepper; 16 slices About stale country-style or sourdough bread; 3 liters good-quality chicken or vegetable stock

You can never have too many main course recipes, so give Italian Bread and Cabbage Soup with Sage Butter a try. This recipe makes 8 servings with 854 calories, 37g of protein, and 41g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is perfect for Autumn. If you have savoy cabbage, sourdough bread, sea salt and pepper, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat your oven to 350 degrees F.

Equipment you will use

Oven

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).

Ingredients you will need

Lacinato Kale

Cabbage

Stock

Kale

Equipment you will use

Sauce Pan

Remove the cabbage to a large bowl, leaving the stock in the pan.

Ingredients you will need

Cabbage

Stock

Equipment you will use

Bowl

Frying 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.

Ingredients you will need

Garlic

Bread

Toast

Dry Seasoning Rub

Equipment you will use

Frying Pan

Toaster

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.

Ingredients you will need

Anchovies

Olive Oil

Pancetta

Rosemary

Cabbage

Greens

Equipment you will use

Stove

Frying Pan

Put the mixture and all the juices back into the large bowl.

Equipment you will use

Bowl

Place 4 of the toasted slices in the casserole-type pan, in 1 layer.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Parmesan

Cabbage

Fontina Cheese

Spread

Bread

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Parmesan

Fontina Cheese

Stock

Add a good pinch of salt and pepper and drizzle over some good-quality olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.

Equipment you will use

Oven

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!

Ingredients you will need

Butter

Sage

Parmesan

Soup

Equipment you will use

Frying Pan

Bowl

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