Italian Bread And Cabbage Soup With Sage Butter

Name: Italian Bread And Cabbage Soup With Sage Butter
Prep time: 54 min
Cook time: 54 min
Total time: 54 min
Yield: 97
Cuisine: Mediterranean, Italian, European
Ingredients: 1 fillet x 100g tin of anchovy fillets in oil; 168 slices pancetta or smoked streaky bacon; 2 larges a couple of of butter; 200 grams fontina cheese grated; 3 sprigs fresh rosemary leaves picked; 1 clove garlic unpeeled cut in half; 2 handfuls cavolo nero and or kale stalks removed leaves washed and roughly chopped; 97 servings olive oil; 150 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; 97 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

You can never have too many soup recipes, so give Italian Bread And Cabbage Soup With Sage Butter It can be enjoyed any time, but it is especially good for Autumn. It is a very affordable recipe for fans of Mediterranean food. A mixture of g tin of anchovy, fontina cheese, a couple of knobs of butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 54 minutes.