Italian Savoy Cabbage and Rice Soup
Cuisine: Italian
Cooks in the Trentino Alto-Adige intuitively know how to do is keep body and soul sustained with hearty soups like this Savoy Cabbage and Rice Soup enriched with pancetta.
  • 4 ounces cubed pancetta or slab bacon
  • Olive oil
  • 2 leeks, white and green part, sliced
2 carrots, thinly sliced
  • ½ cup fruity white wine
  • 1 head (1¼ pounds) Savoy cabbage, cored and thinly sliced
  • 3 quarts (12 cups) chicken or vegetable broth
  • 1 cup medium or long-grain white or brown rice
  • 2 teaspoons thyme
  • 2 dried bay leaves
  • 1 teaspoon salt
  • ¼ cup minced flat-leaf parsley
  • 1 teaspoon black pepper
  • 2 eggs
  • Grated Parmesan cheese
  1. Scatter the pancetta bacon or in a large pot set over medium heat. Glaze with olive oil. Cook, stirring, for about 5 minutes or until golden. Reduce the heat if the pancetta or bacon browns too fast.
  2. Add the leeks and carrots. Cook, stirring occasionally, for about 5 minutes, or until golden.
  3. Add the wine. Increase the heat to high. Boil, scraping up any browned bits, for about 5 minutes, or until reduced by half. Add the cabbage, broth, rice, thyme, bay leaves, and salt. Bring to a boil. Reduce the heat to medium-low.
  4. Cover partially and cook for 25 to 35 minutes, or until the rice is tender. Add the parsley and pepper. Remove and discard the bay leaves.
  5. Beat the eggs in a medium bowl. Gradually add 2 cups of broth skimmed from the soup. Add the egg mixture to the pot. Cook, stirring constantly, for about 2 minutes, or until the soup thickens slightly.
  6. Garnish with Parmesan to taste.
Recipe by Simple Italy at