Zuppa Di Provolone (provolone Cheese Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | Cheese, Italian, Soups | 4 | Servings |
INGREDIENTS
| 1 | lb | Provolone cheese, mild |
| thinly sliced | ||
| 5 | oz | Pancetta bacon, fine chop |
| 3 | T | Butter, at room temp |
| 1 | Onion, finely chopped | |
| 2 | Garlic, large fine minced | |
| 1 | Cabbage, julienne | |
| Salt | ||
| Freshly ground black pepper | ||
| 8 | Italian white bread slices | |
| toasted | ||
| 6 | c | Chicken broth, hot |
INSTRUCTIONS
In a large soup pot, melt the butter over medium heat until frothy, then saute the onion, garlic and pancetta for one minute. Before the mixture browns, add the cabbage, mix thoroughly, and let simmer over low heat for a few minutes longer. Add the broth, cover and let simmer for 15 minutes. Season to taste. Rub each slice of toast lightly with fresh garlic, place two in each soup bowl and top with a slice of Provolone cheese. Add the boiling hot broth and serve immediately.
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Nutrition (calculated from recipe ingredients)
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Calories: 776
Calories From Fat: 303
Total Fat: 34.3g
Cholesterol: 78.2mg
Sodium: 2860.3mg
Potassium: 649.3mg
Carbohydrates: 66.4g
Fiber: 3.5g
Sugar: 6.3g
Protein: 49.2g