Italian Cabbage Soup

The combination of the pancetta, smoked pork butt and cabbage makes a great tasting soup. The beans will thicken the soup slightly and the addition the thyme or even basil will give it a great flavor you won’t forget.

Recipe By

http://www.great-chicago-italian-recipes.com

Serves 4 to 6 people

INGREDIENTS

• 3/4 stick of butter
• 1/4 cup of extra virgin olive oil
• 3 slices of pancetta, chopped
• 1 yellow onion, sliced
• 2 stalks of celery, sliced
• 2 carrots, peeled and sliced into circles
• 1 large white potato, diced
• 2 cloves of garlic, chopped
• 4 1/4in. slices of cooked smoked pork butt
• 3 cups of Savoy or green cabbage, shredded
• 1/4 cup of flat leaf Italian parsley
• 2 sprigs of fresh thyme
• 1 15oz cans of cannellini beans, drained and rinsed
• 4 cups of chicken broth
• 1/2 tsp of salt
• 1 tsp of fresh ground black pepper
• 1 pound of ditali pasta (optional)
• 1/2 cup of fresh grated parmesan cheesePREPARATION

   

• In a large pot heat the butter an the oil.
• Add the pancetta, onions, celery, carrots, potato and garlic and cook for 3 minutes.
• Add the pork butt and cook for 1 minute longer.
• Stir in the cabbage, parsley and thyme with 1 cup of chicken broth.
• Cover and cook until cabbage is slightly wilted.
• Add the beans and remaining broth.
• Season with salt and pepper and bring to a boil.
• Lower the heat and simmer covered for about 1 hour.
• In a large pot of salted boiling water, cook the pasta until al dente. Around 5 to 10 minutes.
• Drain the pasta and place in individual bowls.
• Top the pasta with the soup and serve with parmesan cheese.