Recipe Guide: Zuppa di Cavolo

Zuppa di Cavolo, or cabbage soup, is a classic Italian comfort food that has its roots in rustic, traditional kitchens. This dish, often linked to the regions of Tuscany and Aosta Valley, showcases cabbage’s hearty flavor while offering a warming and nourishing meal. It’s perfect for colder weather and is made with simple, wholesome ingredients that deliver a rich taste without requiring a long preparation time​

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Let me show you how I make Zuppa di Cavolo, a soup that’s full of flavor and can be easily adapted to your dietary preferences. The base of the soup typically involves cabbage, garlic, onions, and potatoes, with the optional addition of pancetta or bacon for extra depth. Some versions add beans or tomatoes to enhance the richness, and a drizzle of olive oil or a sprinkle of Parmesan can elevate the dish even further.

What to Expect:

Zuppa di Cavolo is a comforting, light, and filling soup with a deep, savory flavor. The cabbage softens beautifully, creating a tender texture, while the potatoes provide substance. If you’re adding pancetta or beans, expect a slightly richer flavor, making this an even more hearty meal. The Parmesan adds a final touch of umami and creaminess to each bowl.

Recipe Guide: Zuppa di Cavolo

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ease of Cooking: Easy
Servings: 4
Calories: Approximately 250 per serving
Cost of Ingredients: $8-$12, depending on local pricing
Cuisine: Italian
Course: Soup
Equipment Needed: Large pot, wooden spoon, cutting board, knife

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Ingredients:

• 1 small head of cabbage (green or Savoy), chopped
• 2 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and chopped (optional)
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: ½ cup of beans (cannellini or borlotti) for a heartier version
• Optional: 1-2 slices pancetta or bacon for added flavor
• Grated Parmesan cheese, for serving
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Method:

1. Prepare the Vegetables: Chop the cabbage, potatoes, onion, and carrot (if using). Mince the garlic.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
3. Add the Cabbage and Potato: Stir in the chopped cabbage and potatoes, and cook for another 5 minutes until they begin to soften.
4. Simmer: Add the vegetable broth and bring to a simmer. Let the soup cook for 25-30 minutes, or until the cabbage is tender and the potatoes are cooked through.
5. Season: Taste and adjust seasoning with salt and pepper. If using, add beans or pancetta, and simmer for an additional 10 minutes.
6. Serve: Ladle the soup into bowls and top with freshly grated Parmesan. Drizzle with extra olive oil if desired.

Variations and Substitutions:

• Vegan: Omit the pancetta and use vegetable broth. For extra flavor, add a few sprigs of thyme or rosemary during simmering.
• For a Heartier Soup: Add beans (cannellini or borlotti) to make the soup more filling.
• With Protein: Add a handful of cooked sausage or chicken for a meatier option.
• Gluten-Free: This soup is naturally gluten-free, but be sure to check that your broth is also gluten-free if you are avoiding gluten.
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Nutritional Information (per serving):

Notes:

• Zuppa di Cavolo can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen as it sits.
• If you prefer a smoother soup, blend it after cooking with an immersion blender.

I hope this guide has made making Zuppa di Cavolo seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!