Rome, Open City: Minestra di cavolo (Italian Cabbage Soup)

Serves 6 as a main course

3 tablespoons olive oil

1 1/2 tablespoons butter

2 leeks, thinly sliced, white part only

2 cloves garlic, chopped

2-3 small dried red chile peppers, whole

1 yellow squash, sliced

1 zucchini, sliced

1 can diced tomatoes (16 ounces)

1 bay leaf

1 teaspoon dried thyme

1 small head green cabbage, shredded (about 1 1/2 - 2 lbs.)

6 cups water, or more if needed

1/4 cup Italian parsley, minced, for garnish

salt and freshly ground black pepper, as needed

freshly grated Parmesan cheese, for accompaniment

Melt the butter and oil in a large soup pot over medium heat. Sauté the leeks, garlic, squash, zucchini and dried chiles until softened. Do not let brown. Add 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Stir.

Add tomatoes, bay leaf and thyme and continue to cook for another 3-5 minutes.

Add cabbage and enough water to just cover cabbage. Add 1 1/2 teaspoons of salt and 1/4 teaspoon pepper. Bring to boil, then lower to a simmer, partially covered, stirring occasionally, for about 1 1/2 hours, until the vegetables are tender but have not lost their shape. Add a cup or more water as necessary.

Turn off heat. Add parsley and stir. Adjust seasonings. Serve in individual soup bowls, generously topped with freshly grated Parmesan cheese and some crusty bread.

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