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cabbage-pasta-soup

cabbage and pasta soup

cabbage & pasta soupBaby, it’s cold outside (and I am not referring to the song that seems to have ruffled silly feathers).  We had a cold snap for the past few days and whenever this happens, my body craves soup!  Soup is as old as the history of cooking and enjoyed by the poor and the rich.  It makes us feel better when we’re ill, provided sustenance when food was scarce, and warming on a cold day.  I don’t think there’s anyone on this planet who hasn’t enjoyed a bowl or cup of soup (hot or cold).

If you have any leftovers in the fridge, make a pot of soup!  Perhaps those celery sticks are looking a bit worse for wear or carrots that look like they’re growing a beard!  Chop ’em up and add to the pot. It can be thick, thin, chunky, smooth or rustic…for me, it all depends on what kind of mood I am in.  This recipe is super easy and the chunks of pancetta not only adds a bit of smokey flavor but also a bit of a rustic style soup.

serves 4
6 to 8 cabbage leaves, cut into thin strips
1 cup small-shaped pasta (cavatelli, shells, small tube pasta, orecchiette)
1 to 2 cloves garlic, chopped
1/2 cup chopped pancetta or 2 strips bacon, chopped
3 cups chicken stock
olive oil
grated or shaved Parmesan cheese

Add a splash of olive oil to a pot over medium heat. Add pancetta.  Cook until meat starts to lightly brown then add cabbage.  When cabbage has softened, add garlic and stir until the scent of garlic perfumes the air.  Pour in stock and cook for 30 minutes.  Toss in pasta and cook according to packet instructions.  To serve, ladle soup into bowls and top with grated or shaved Parmesan cheese.

The Culinary Chase’s Note:  It’s not necessary to add any salt as there will be plenty from the meat and stock.  Enjoy!

cabbage and pasta soup
 
Prep time

Cook time

Total time

 

I don’t think there’s anyone on this planet who hasn’t enjoyed a bowl or cup of soup (hot or cold). Soup is a lovely way to use up any leftovers in the fridge.
Author:
Recipe type: soup
Serves: 4

Ingredients
  • 6 to 8 cabbage leaves, cut into thin strips
  • 1 cup small-shaped pasta (cavatelli, shells, small tube pasta, orecchiette)
  • 1 to 2 cloves garlic, chopped
  • ½ cup chopped pancetta or 2 strips bacon, chopped
  • 3 cups chicken stock
  • olive oil
  • grated Parmesan cheese

Instructions
  1. Add a splash of olive oil to a pot over medium heat. Add pancetta. Cook until meat starts to lightly brown then add cabbage. When cabbage has softened, add garlic and stir until the scent of garlic perfumes the air. Pour in stock and cook for 30 minutes. Toss in pasta and cook according to packet instructions. To serve, ladle soup into bowls and sprinkle a little grated Parmesan cheese.
  2. The Culinary Chase’s Note: It’s not necessary to add any salt as there will be plenty from the meat and stock. If you like, finish with freshly ground black pepper Enjoy!

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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