Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---The First 9 Ingredients--- |
| 3 tablespoons | Oil |
| 3 slices | Bacon, Chopped |
| 1 medium | Onion, Chopped |
| 1 \N | Stalk Celery, Chopped |
| 1 medium | Tomato, Chopped |
| ½ \N | Head Cabbage, Shredded |
| 2 \N | Cloves Garlic, Chopped |
| 1 pinch | Chili Pepper |
| 1 pinch | Dried Basil -Remaining Ingredients--- |
| 1 quart | Chicken Stock |
| 6 ounces | Pasta, Uncooked Stivaletti |
| \N \N | Salt And Pepper |
| 1 tablespoon | Fresh Parsley, Chopped |
| 1 tablespoon | Parmesan Cheese, Grated |
| \N \N | Croutons |
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.
Recipe by: Pasquale Carpino Posted to MC-Recipe Digest V1 #570 by Peg Baldassari <75402.3465@...> on 97