Savoy Cabbage Soup with Ham, Rye Bread, and Fontina

Name: Savoy Cabbage Soup with Ham, Rye Bread, and Fontina
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 12 ounces, hearty rye bread, cut into 1½-inch pieces; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, unsalted butter; 4 ounces, pancetta, chopped fine; 1 , onion, halved and sliced thin; ½ teaspoon, salt; 3 , garlic cloves, minced; 1 head, savoy cabbage (1½ pounds), cored and cut into 1-inch pieces; 4 cups, beef broth; 2 , bay leaves; 4 ounces, fontina cheese, shredded (1 cup); 1 tablespoon, chopped fresh parsley

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This regional wintertime dish hails from Valle d'Aosta in the Italian Alps.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6 to 8

TIME1¾ hours

Italian Name:Soeupa alla valpellinentze

Savoy Cabbage Soup with Ham, Rye Bread, and Fontina

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

High in the Italian Alps, Valle d'Aosta is known for a regional wintertime dish, soeupa alla valpellinentze, a decadent combination of rich beef broth, pancetta, cabbage, rye bread, and nutty fontina cheese. While soeupa translates literall...

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