Italian Bacon Cabbage Soup

niedziela, 26 stycznia 2014

Italian Bacon Cabbage Soup

Time: 1 hrs 10 mins


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 head cabbage, shredded
  • 4 slices smoked bacon
  • 4 (14 1/2 ounce) cans chicken broth
  • 1/4 cup uncooked long-grain rice
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • fresh ground black pepper
  • 1/2 cup freshly grated parmesan cheese


  • 1 Melt the butter with the olive oil in a Dutch oven over medium-high heat; add onion and cook until onion softens, about 3 minutes; add cabbage; cook, sitrring often, until cabbage begins to soften, about 5 minutes.
  • 2 Meanwhile, cook bacon in a skillet over medium heat until cooked but not browned, about 10 minutes; remove from skillet and drain on paper towels.
  • 3 Chop bacon into squares; add bacon and broth to cabbage and heat to a boil; reduce heat to low and cook 15 minutes; stir in rice.
  • 4 Heat to a boil over high heat; reduce heat to a simmer; cook, stirring occasionally, until rice softens, about 15 minutes; stir in the parsley; add the salt and pepper to taste.
  • 5 Spoon into bowls and sprinkle with the cheese.

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