| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | *** good ea, Italian, Soups and s | 6 | Servings |
INGREDIENTS
| —The First 9 Ingredients— | ||
| 3 | tb | Oil |
| 3 | sl | Bacon, Chopped |
| 1 | md | Onion, Chopped |
| 1 | Stalk Celery, Chopped | |
| 1 | md | Tomato, Chopped |
| 1/2 | Head Cabbage, Shredded | |
| 2 | Cloves Garlic, Chopped | |
| 1 | pn | Chili Pepper |
| 1 | pn | Dried Basil -Remaining Ingredients— |
| 1 | qt | Chicken Stock |
| 6 | oz | Pasta, Uncooked Stivaletti |
| Salt And Pepper | ||
| 1 | tb | Fresh Parsley, Chopped |
| 1 | tb | Parmesan Cheese, Grated |
| Croutons |
INSTRUCTIONS
Place the first 9 ingredients in a soup pot and saute for 10 minutes. Add the chicken stock and seasonings and bring to a boil. Meanwhile, cook the pasta in another pot, drain and rinse. Add to the soup and cook for another 5 minutes. Adjust the seasonings and serve with grated cheese, parsley and croutons on top. * Savoy cabbage will produce a milder taste than regular cabbage. The longer the pasta is in the soup the more liquid it will soak up and the thicker, and less brothy, it will be. NOTES : From La Cucina di Pasquale ISBN 0-919157-00-9 bd. ISBN o-919157-01-7 pa. Horizon Publishing Limited, Toronto, Ontario, Canada. Recipe by: Pasquale Carpino Posted to MC-Recipe Digest V1 #570 by Peg Baldassari <75402.3465@compuserve.com> on 97
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