Jamie Oliver’s Italian Bread and Cabbage Soup

Jamie Oliver’s Italian Bread and Cabbage Soup

recipe picture

Jamie Oliver's Italian Bread and Cabbage Soup

Photo by James Ransom
  • Prep time
  • Cook time
    1 hour
  • Serves
  • Test Kitchen-Accredited


  • 3 quarts

    appropriate-quality rooster or vegetable stock

  • 1

    Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped

  • 2

    enormous handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped

  • 16

    slices popular nation-vogue or sourdough bread

  • 1

    clove garlic, unpeeled, nick in 1/2

  • 1/4 cup

    olive oil, divided, plus more as an vital

  • 14

    slices pancetta or bacon

  • 1

    (4-ounce) can (or two 2-ounce cans) anchovy fillets in oil, about 20-25 anchovy fillets

  • 3

    sprigs original rosemary, leaves picked

  • 7 oz

    fontina cheese, grated

  • 5 oz

    freshly grated Parmesan, plus a itsy-bitsy bit for serving

  • 1 pinch

    sea salt and freshly ground dark pepper

  • 2

    sparkling knobs butter

  • 1

    little bunch original fable, leaves picked

  1. Warmth your oven to 350° F.
  2. Elevate the stock to the boil in a sparkling saucepan and add the cabbage, cavolo nero and/or kale. Cook for a pair of minutes till softened (that it is seemingly you’ll additionally settle on to produce that in 2 batches). Remove the cabbage to a sparkling bowl with tongs or a slotted spoon, leaving the stock within the pan.
  3. Toast all nonetheless 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 aspect with the garlic halves, and residing apart.
  4. Next, heat a sparkling 4-hump-deep ovenproof casserole-form pan or Dutch oven on the stove high, pour in a pair of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and scorching, add the rosemary and cooked cabbage and toss to coat the greens on your total stunning flavors. Establish the mixture and your total juices abet into the sparkling bowl.
  5. Residing 4 of the toasted slices within the casserole-form pan, in 1 layer. Unfold over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, nonetheless produce no longer stress if your pan’s very top enormous enough to rob two layers—that’s pleasing. Appropriate pour on your total juices final within the bowl and stop with a layer of untoasted bread on high. Push down on the layers alongside with your palms.
  6. Pour the stock gently over the high till it steady comes as a lot as the high layer. Push down as soon as more and sprinkle over the final fontina and Parmesan. Add a appropriate pinch of salt and pepper and drizzle over some appropriate-quality olive oil. Bake within the preheated oven for spherical half-hour, or till crispy and golden on high.
  7. When the soup is ready, sort the broth. If it has gotten moderately salty from the anchovies and cheese, add a itsy-bitsy bit water till it tastes fine to you. Divide it between your bowls. Melt the butter in a frying pan and quick fry the fable leaves till they’re steady crisp and the butter is evenly golden (no longer burned!). Spoon moderately of the flavored butter and fable leaves over the soup and add one more grating of Parmesan. This form of gigantic combo!

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