Zuppa di provolone (provolone cheese soup)

Yield: 4 servings

Measure Ingredient
1 pounds Provolone cheese, mild thinly sliced
5 ounces Pancetta bacon; fine chop
3 tablespoons Butter; at room temp
1 medium Onion; finely chopped
2 cloves Garlic, large; fine minced
1 small Cabbage; julienne
Salt
Freshly ground black pepper
8 Italian white bread slices toasted
6 cups Chicken broth; hot

In a large soup pot, melt the butter over medium heat until frothy, then saute the onion, garlic and pancetta for one minute. Before the mixture browns, add the cabbage, mix thoroughly, and let simmer over low heat for a few minutes longer. Add the broth, cover and let simmer for 15 minutes. Season to taste.

Rub each slice of toast lightly with fresh garlic, place two in each soup bowl and top with a slice of Provolone cheese. Add the boiling hot broth and serve immediately.

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