Italian Bread and Cabbage Soup with Sage Butter
This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus
- 3 quarts homemade or low-sodium store-bought chicken or vegetable stock
- 1 savoy cabbage, stalks removed, outer leaves separated, washed, and roughly chopped
- 2 large handfuls of kale, stalks removed, leaves washed and roughly chopped
- 16 slices stale country-style or sourdough bread
- 1 clove garlic, unpeeled and halved
- Olive oil
- 12 to 14 slices pancetta or bacon, coarsely chopped
- 1 (4-ounce) can anchovy fillets in oil
- 3 sprigs fresh rosemary, leaves only
- 7 ounces fontina cheese, grated
- 5 ounces freshly grated Parmesan cheese, plus more for serving
- Sea salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 small bunch fresh sage, leaves only
Preheat oven to 350 degrees.
Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.
Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.
Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.
SourceThe Martha Stewart Show, November Fall 2008