| 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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