Italian Bread and Cabbage Soup with Sage Butter

Italian Bread and Cabbage Soup with Sage Butter
14 Ingredients
  • 3 quarts good-quality chicken or vegetable stock
  • 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
  • 2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped
  • About 16 slices stale country-style or sourdough bread
  • 1 clove garlic, unpeeled, cut in 1/2
  • Olive oil
  • 12 to 14 slices pancetta or bacon
  • 1 (4-ounce) can anchovy fillets, in oil
  • 3 sprigs fresh rosemary, leaves picked
  • 7 ounces fontina cheese, grated
  • 5 ounces freshly grated Parmesan, plus a little for serving
  • Sea salt and freshly ground black pepper
  • Couple large knobs butter
  • Small bunch fresh sage, leaves picked
Nutrition
1379
69% daily value
8 servings
                                       
                                           
     

Fat

87% 57

Saturated

100% 20

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 8

Carbs

54% 161

Carbs (net)

- 154

Fiber

31% 8

Sugars

- 20

Sugars, added

- 0

Protein

113% 56

Cholesterol

34% 102

Sodium

135% 3228

Calcium

36% 355

Magnesium

32% 135

Potassium

21% 996

Iron

73% 13

Zinc

48% 5

Phosphorus

85% 597

Vitamin A

17% 154

Vitamin C

11% 10

Thiamin (B1)

189% 2

Riboflavin (B2)

127% 2

Niacin (B3)

150% 24

Vitamin B6

58% 1

Folate equivalent (total)

129% 517

Folate (food)

- 200

Folic acid

- 186

Vitamin B12

33% 1

Vitamin D

189% 28

Vitamin E

21% 3

Vitamin K

30% 36

Sugar alcohols

- 0

Water

- 487
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