Minestra di Verza (Cabbage Soup)
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ditaloni Rigati pasta | 320g |
| Savoy Cabbage (Verza) | 350g |
| Shallots | 80g |
| Extra virgin olive oil | 40g |
| Water | 5L |
| Bay leaves | 2 |
| Thyme sprigs | 2 |
| Rosemary sprigs | 2 |
| Black pepper | To taste |
| Coarse sea salt | To taste |
Instructions:
To prepare this comforting Minestra di Verza, start by carefully washing and thinly slicing the shallots. Take a large pot and heat the extra virgin olive oil over medium heat. Once the oil is hot, add the shallots to the pot and sauté them until they become soft and translucent, releasing their sweet aroma.
While the shallots are cooking, take the Savoy cabbage (verza) and remove the tough central stalk. Slice the cabbage into thin strips, making sure they are evenly cut. Rinse the cabbage thoroughly under cold water to clean off any dirt, then set it aside to drain.
In the meantime, gather your sprigs of thyme, rosemary, and bay leaves. Tie them together with kitchen twine. This bundle of herbs will infuse the soup with their aromatic flavors, and having them tied together makes it easier to remove them from the pot at the end of cooking.
Once the shallots have softened and become translucent, add the herb bundle to the pot. Allow the herbs to infuse in the oil with the shallots for about 5 minutes, stirring occasionally to ensure the flavors meld together.
Now it’s time to pour in the water. Once added, bring the soup to a gentle boil and then reduce to a simmer. Let the broth cook for a few minutes, allowing the flavors to deepen.
After simmering for a while, remove the herb bundle from the pot using tongs. Season the soup with coarse sea salt to taste, adjusting as needed for the perfect balance of flavor.
At this point, add the Ditaloni Rigati pasta to the pot. Stir to incorporate and let the pasta cook in the broth until tender, about 10-12 minutes. Stir occasionally to ensure the pasta doesn’t stick to the bottom of the pot.
Once the pasta is cooked, season the soup with freshly ground black pepper to your liking, adding a touch of warmth and spice. Once everything is cooked to perfection, turn off the heat and let the soup rest for a few minutes before serving.
Serve the Minestra di Verza hot, and enjoy this simple yet hearty Italian dish that will warm you from the inside out. It’s perfect as a comforting meal during chilly evenings, offering a rich and flavorful taste of Italian tradition.
