Pasta e cavoli

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

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