Cabbage Soup

Minestrone di Cavolo

By: Daniel Lucas

Dish: Soup
Season: Winter
Source: Clifford Wright
Servings: 6-8
Need help? Read the guide

Ingredients

  • 6 quarts scrap broth (pork or vegetable)
  • 2 cups cooked cannellini beans
  • 1 large or 2 medium onions, diced
  • 4-6 carrots, diced
  • 4 celery stalks, diced
  • 4 oz pancetta, finely chopped
  • 1 cup parsley, chopped
  • 2 Yukon gold potatoes (~12 oz), cubed
  • 1 1/2 lb green cabbage, chopped
  • 1/2 lb red cabbage, chopped
  • Parmigiano Reggiano, with rind
  • 1/4 cup olive oil
  • salt
  • pepper

Cabbage was one of the most common foods on the Mediterranean table for more than a millenium. Along with the other Brasssica, cabbages are the staple crops throughout much of the winter, which is when this soup should be made. Clifford Wright’s interpretation of this long-standing tradition calls for boiling the cabbage directly in water instead of broth, highlighting the simplicity of Mediterranean peasant cookery. But I prefer to use a homemade “scrap” broth, which is equally economical and much more flavorful.

Method

  1. Heat the olive oil in a large stockpot and add onion. Cook for ~3-5 minutes.
  2. Add the celery, carrots, Cook for ~5 minutes
  3. Add both types of cabbage and mix well. Cook ~5-10 minutes.
  4. Add the scrap broth, then add water until the contents of the pot are well covered. Bring to a boil, then reduce the heat to a simmer.
  5. Add the Parmigiano Reggiano rind and cook for ~1-2 hours.
  6. While the soup is cooking, preheat the oven to 425 ˚F and bake the potatoes for 16-22 minutes, or until well cooked, then set aside.
  7. Once the soup has ~10 minutes remaining, add the chopped parsley, potatoes, and cooked beans to the stockpot.
  8. Serve hot with chopped parsley and grated Parmigiano Reggiano.

Cabbage Soup

Minestrone di Cavolo

By: Daniel Lucas

Cabbage was one of the most common foods on the Mediterranean table for more than a millenium. Along with the other Brasssica, cabbages are the staple crops throughout much of the winter, which is when this soup should be made. Clifford Wright’s interpretation of this long-standing tradition calls for boiling the cabbage directly in water instead of broth, highlighting the simplicity of Mediterranean peasant cookery. But I prefer to use a homemade “scrap” broth, which is equally economical and much more flavorful.

Method

  1. Heat the olive oil in a large stockpot and add onion. Cook for ~3-5 minutes.
  2. Add the celery, carrots, Cook for ~5 minutes
  3. Add both types of cabbage and mix well. Cook ~5-10 minutes.
  4. Add the scrap broth, then add water until the contents of the pot are well covered. Bring to a boil, then reduce the heat to a simmer.
  5. Add the Parmigiano Reggiano rind and cook for ~1-2 hours.
  6. While the soup is cooking, preheat the oven to 425 ˚F and bake the potatoes for 16-22 minutes, or until well cooked, then set aside.
  7. Once the soup has ~10 minutes remaining, add the chopped parsley, potatoes, and cooked beans to the stockpot.
  8. Serve hot with chopped parsley and grated Parmigiano Reggiano.

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