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cabbage and pasta soup

cabbage & pasta soupBaby, it’s cold outside (and I am not referring to the song that seems to have ruffled silly feathers).  We had a cold snap for the past few days and whenever this happens, my body craves soup!  Soup is as old as the history of cooking and enjoyed by the poor and the rich.  It makes us feel better when we’re ill, provided sustenance when food was scarce, and warming on a cold day.  I don’t think there’s anyone on this planet who hasn’t enjoyed a bowl or cup of soup (hot or cold).

If you have any leftovers in the fridge, make a pot of soup!  Perhaps those celery sticks are looking a bit worse for wear or carrots that look like they’re growing a beard!  Chop ’em up and add to the pot. It can be thick, thin, chunky, smooth or rustic…for me, it all depends on what kind of mood I am in.  This recipe is super easy and the chunks of pancetta not only adds a bit of smokey flavor but also a bit of a rustic style soup.

serves 4
6 to 8 cabbage leaves, cut into thin strips
1 cup small-shaped pasta (cavatelli, shells, small tube pasta, orecchiette)
1 to 2 cloves garlic, chopped
1/2 cup chopped pancetta or 2 strips bacon, chopped
3 cups chicken stock
olive oil
grated or shaved Parmesan cheese

Add a splash of olive oil to a pot over medium heat. Add pancetta.  Cook until meat starts to lightly brown then add cabbage.  When cabbage has softened, add garlic and stir until the scent of garlic perfumes the air.  Pour in stock and cook for 30 minutes.  Toss in pasta and cook according to packet instructions.  To serve, ladle soup into bowls and top with grated or shaved Parmesan cheese.

The Culinary Chase’s Note:  It’s not necessary to add any salt as there will be plenty from the meat and stock.  Enjoy!

cabbage and pasta soup
 
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Cook time
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I don’t think there’s anyone on this planet who hasn’t enjoyed a bowl or cup of soup (hot or cold). Soup is a lovely way to use up any leftovers in the fridge.
Author:
Recipe type: soup
Serves: 4
Ingredients
  • 6 to 8 cabbage leaves, cut into thin strips
  • 1 cup small-shaped pasta (cavatelli, shells, small tube pasta, orecchiette)
  • 1 to 2 cloves garlic, chopped
  • ½ cup chopped pancetta or 2 strips bacon, chopped
  • 3 cups chicken stock
  • olive oil
  • grated Parmesan cheese
Instructions
  1. Add a splash of olive oil to a pot over medium heat. Add pancetta. Cook until meat starts to lightly brown then add cabbage. When cabbage has softened, add garlic and stir until the scent of garlic perfumes the air. Pour in stock and cook for 30 minutes. Toss in pasta and cook according to packet instructions. To serve, ladle soup into bowls and sprinkle a little grated Parmesan cheese.
  2. The Culinary Chase’s Note: It’s not necessary to add any salt as there will be plenty from the meat and stock. If you like, finish with freshly ground black pepper Enjoy!