Best 2 Italian Bread And Cabbage Soup Recipes

Italian bread and cabbage soup is a hearty and flavorful dish that is perfect for a cold winter day. It is made with simple ingredients that are easy to find, and it can be prepared in under an hour. This soup is a great way to use up leftover bread, and it is also a good source of vitamins and minerals. The cabbage in the soup provides a good dose of fiber, and the tomatoes and carrots add vitamins and antioxidants. The soup is also a good source of protein from the beans and lentils. Best of all, it is a delicious and comforting meal that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

ITALIAN BREAD AND CABBAGE SOUP

ITALIAN BREAD AND CABBAGE SOUP image

Categories Soup/Stew Vegetable Dinner

Number Of Ingredients 14

Ingredients

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.

Tips:

Use fresh, seasonal ingredients. This will give your soup the best flavor.
Don't be afraid to experiment. There are many ways to make this soup, so feel free to add or omit ingredients to suit your taste.
Make a big batch. This soup is great for leftovers, so you can enjoy it all week long.
Serve with a side of crusty bread or a salad. This will help to round out the meal.

Conclusion:

Italian bread and cabbage soup is a hearty, flavorful soup that is perfect for a cold winter day. It is also a very affordable and easy-to-make soup, making it a great option for busy families. So next time you are looking for a delicious and comforting soup, give this recipe a try. You won't be disappointed!