 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This is tried and true and oh so comforting. Though it's better in the winter on a cold stormy night, it is also great in the summer with a nice fresh garden salad. Enjoy. Ingredients:
1 pound provolone cheese thinly sliced |
5 ounces pancetta bacon fine chopped |
3 tablespoon butter at room temperature |
1 medium onion finely chopped |
2 large finely minced garlic cloves |
1 small cabbage julienne |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
8 italian white bread slices toasted |
6 cups hot chicken broth |
Directions:
1. In a large soup pot melt butter over medium heat until frothy.
2. Sauté onion, garlic and pancetta for one minute.
3. Before mixture browns add cabbage then mix thoroughly.
4. Let simmer over low heat a few minutes longer.
5. Add broth then cover and let simmer 15 minutes.
6. Season with salt and pepper.
7. Rub each slice of toast lightly with fresh garlic then place two in each soup bowl.
8. Top with a slice of cheese then add boiling hot broth and serve immediately.
|
|