Aosta Valley Cabbage Soup

4.67 from 3 votes

Aosta Valley cabbage soup is a hearty Italian classic made with cabbage and simple ingredients, perfect for a warm, comforting meal.

Prep Time40

Cook Time30

Total Time1 10

Course: Lunch, Main Dish

Cuisine: Italian

Servings: servings

Calories: 395kcal

Author: Rosemary Molloy

Ingredients

4-6¼ cups vegetable broth (homemade or store bought) 1-11.2
¼ teaspoon salt (taste before salting, depending on how salty your broth is)
14 ounces chopped cabbage 400g
2-4 tablespoons olive oil
2 tablespoons butter
1 clove garlic
2-3 large thick slices of crusty bread (cubed into 1 - 1½ inch squares)
2-3 dashes black pepper
7 ounces shredded cheese (fontina, gruyere or swiss) 200g
½ cup parmigiano cheese 50g

US Customary - Metric

Instructions

Pre-heat oven to 400F/200C.
In a large pot add the vegetable broth bring to a boil and add the cabbage, cook until tender, approximately 10 minutes. Taste the broth for salt and pepper.
In a medium pan add the oil, butter and garlic clove, heat until hot, then fry the bread cubes until lightly golden on both sides, drain on a paper towel lined plate.
In a medium / large high sided baking dish make 2 layers of the cabbage, bread cubes, cheese, broth and top with parmigiano, pour the remaining stock over and bake 25-30 minutes. Serve immediately. Enjoy!
If all the broth does not fit in the dish just add it to the soup bowls when serving.

Notes

How to store the Aosta Valley Cabbage Soup

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F/180C oven until warmed through and the bread on top is lightly toasty.

Nutrition