Cabbage soup is a traditional, very tasty and nutritious dish typical of the northern regions of Italy. This simple and healthy recipe is perfect for colder days and is great for lunch or dinner. Savoy and white cabbages are gently cooked in a flavorful broth enriched with carrots, onions, and celery. The soup is then served with a sprinkle of grated cheese and homemade bread croutons. A vegetarian option rich in flavor to warm the heart and stomach during winter.
Wash the vegetables
Remove the toughest ribs from the cabbages and cut them into strips
Heat three tablespoons of oil in a pot and sauté the chopped onion, carrot, and celery
When they have taken on a light color, add the cabbages, salt them, let them stew for 10 minutes, then add a liter and a half of water
Cover and let simmer for over an hour
If the soup is still too liquid, continue cooking without the lid for a few minutes
Toast the slices of bread and place them in individual bowls
Pour the hot soup over them, sprinkle with grated cheese, and place in the oven just long enough to gratinate
Serve it very hot
Pot
Knife
Cutting Board
Wooden Spoon
Italia
| Energy (kcal) | 91.33 |
| Carbohydrates (g) | 9.08 |
| of which Sugars (g) | 3.1 |
| Fat (g) | 4.77 |
| of which Saturates (g) | 0.67 |
| Protein (g) | 2.46 |
| Fiber (g) | 2.48 |
| Sale (g) | 0.11 |
