Soup Ingredients
- 1 finely sliced
- 1 carro, diced
- 1 stalk of celery, chopped
- 1 clove of garlic, minced
- 500 g g Savoy cabbage, washed and shredded
- 1 bunch black cabbage (Tuscan kale), chopped
- 1.5 liters vegetable broth
- 1 hot pepper (fresh or dried, depending on preference)
- 3 tbsp extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Serving Ingredients
- 6 slices durum wheat bread, toasted
- Drizzle of extra virgin olive oil
Required Kitchen Tools
When I make this Big Boy Cabbage Soup, I find that having the right tools makes the process much smoother. Here are the essentials you’ll need:
- Large Soup Pot or Dutch Oven – to sauté and simmer everything evenly.
- Sharp Chef’s Knife – for chopping cabbage and prepping vegetables.
- Wooden Spoon – perfect for stirring the soup as it simmers.
- Cutting Board – to keep your prep work tidy.
- Soup Ladle – to serve generous portions into bowls.
Having these kitchen basics ready will make the cooking experience easy and enjoyable.
