Red Cabbage and Cannellini Soup

Name: Red Cabbage and Cannellini Soup (Zuppa di Cavoli e Fagioli)
Prep time: 30 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 3 cups water; 2 ounces pancetta, sliced about ⅛ inch thick; ½ small yellow onion; 8 ounces Savoy cabbage; 2 tablespoons extra virgin olive oil; Salt; 1 rib celery; Freshly ground black pepper; 1½ cups drained canned cannellini beans; 8 ounces ripe tomatoes; 1 small clove garlic; 8 ounces red cabbage; 1 medium carrot

Zuppa di Cavoli e Fagioli

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

½ small yellow onion
1 medium carrot
1 rib celery
2

Europe
Italy
Soup
Gluten-free
Mediterranean

Method

Peel and finely chop the onion. Peel the carrot and celery and cut into ¼-inch dice.
Put the olive oil, onion, carrot, and celery in a heavy-bottomed soup pot over medium-high heat and sauté, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
While the vegetables are browning, peel and finely chop the garlic. Finely dic