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Pasta E Cavoli

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. The First 9 Ingredients

  2. 3 tablespoons 45ml Oil

  3. 3 Bacon - chopped

  4. 1 Onion - chopped (medium)

  5. 1 Celery - chopped

  6. 1 Tomato - chopped (medium)

  7. 1/2 Cabbage - shredded

  8. 2 Garlic - chopped

  9. 1 Chili pepper

  10. 1 Dried basil

  11. Remaining Ingredients

  12. 1 Chicken stock

  13. 6 oz 170g Pasta - uncooked stivaletti

  14. Salt and pepper

  15. 1 tablespoon 15ml Fresh parsley - chopped

  16. 1 tablespoon 15ml Parmesan cheese - grated

  17. Croutons

Instructions Jump to Ingredients ↑

  1. 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. By Peg Baldassari <75402.3465@compuserve.com> on 97

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