Aosta Valley Cabbage Soup

Name: Aosta Valley Cabbage Soup
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cup Vegetable Broth (4-6¼ cups vegetable broth (homemade or store bought) (1-11.2) — up to 6.25); ¼ tsp Table Salt (¼ teaspoon salt (taste before salting, depending on how salty your broth is)); 14 oz Cabbage (14 ounces chopped cabbage (400g)); 2 tbsp Olive Oil (2-4 tablespoons olive oil — up to 4); 2 tbsp Unsalted Butter (2 tablespoons butter); 1 clove Garlic (1 clove garlic); 2 pieces Crusty Bread (2-3 large thick slices of crusty bread (cubed into 1 - 1½ inch squares) — up to 3); 2 pieces Black Pepper (2-3 dashes black pepper — up to 3); 7 oz Gruyere Cheese (7 ounces shredded cheese (fontina, gruyere or swiss) (200g)); ½ cup Parmesan Cheese (½ cup parmigiano cheese (50g))

Aosta Valley Cabbage Soup - Lunch,Main Dish (Italian)

70 minItalian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Pre-heat oven to 400F/200C.
2In a large pot add the vegetable broth bring to a boil and add the cabbage, cook until tender, approximately 10 minutes. Taste the broth for salt and pepper.
3In a medium pan add the oil, butter and garlic clove, heat until hot, then fry the bread cubes until lightly golden on both sides, drain on a paper towel lined plate.
4In a medium / large high sided baking dish make 2 layers of the cabbage, bread cubes, cheese, broth and top with parmigiano, pour the remaining stock over and bake 25-30 minutes. Serve immediately. Enjoy!
5If all the broth does not fit in the dish just add it to the soup bowls when serving.