Gianni's bread and cabbage soup

10 servings

Ingredients

Quantity Ingredient
1 (1 Lb) French Bread Loaf
1 Head Savoy Or Green Cabbage
(2-2 1/2 Lbs)
1 pounds Fontina Cheese -- thinly
Sliced
1 cup Parmesan Cheese -- grated
4 ounces (To 5) Pancetta Or Bacon -- chopped
2 quarts Beef Broth

Directions

1. Cut bread into ¼-inch-thick slices. Core cabbage and thinly slice. In a 6- to 8-qt pan, layer ⅓ each bread, cabbage, fontina, and, finally, parmesan. Repeat, making 2 more layers. With your palms, press ingredients firmly to level. 2. In a 3- to 4-qt pan over medium-high heat, stir pancetta frequently until slightly crisp, about 5 mins; discard fat. Scatter meat over cheese in soup pan. In pancetta pan, bring broth to boiling and pour over layered ingredients. 3. Cover soup pan tightly with a domed lid (or domed lid made of foil); mixture puffs up, and cheese sticks if it touches the lid. 4. Set soup pan in a rimmed pan to catch any overflow. Bake in a 400 F oven until a crusty crown forms, about 1½ hours. Dip down through ingredients and laadle soup into bowls. Makes 10 servings.

Per serving: 409 cal, 46% (189 cal) from fat; 27g protein; 21 g fat (12 g sat); 30 g carbo; 980 mg sodium; 64 mg chol.

Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking

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