Zuppa di Verza - Savoy Cabbage Soup ___

Zuppa di Verza - Savoy Cabbage Soup

Ingredients

For the Soup:

  • 3 tablespoons extra virgin olive oil
  • 2 medium carrots, cut into a 1/4 inch dice
  • 1 medium onion, cut into a 1/4 inch dice
  • 2 celery stalks, cut into a 1/4 inch dice
  • 1 pint cherry tomatoes, halved
  • 3 Idaho Potatoes, cut into 1 1/2 inch pieces
  • 12 cups water or chicken broth
  • 2 chicken bouillon cubes (do not use if using chicken broth)
  • 1 head of Savoy cabbage, stalk trimmed, washed and cut into strips
  • grated Parmigiano Reggiano cheese for serving

Directions

Put a large stockpot over a medium flame and heat the oil. Add the carrots, onions and celery and sauté until soft, about 5-7 minutes. Add in the tomatoes and cook for 5 minutes.

Add in the potatoes and cook for 5 minutes.

Add in the water and bouillon cubes or broth and bring to a boil. Add in the cabbage and cook until tender, about 20 minutes.

Serve with a sprinkle of Parmigiano Reggiano Cheese.