Name: Minestra de verze (savoy cabbage soup)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 1 large savoy cabbage. thinly sliced; 1 large onion, finely chopped; 1tbsp extra virgin olive oil; 20g butter; 1.75l vegetable stock (if using bouillon, 1.75l hot water and 3 stock cubes); 200g originario rice; 4tbsp freshly chopped parsley; Salt; Pepper

Minestra de verze (savoy cabbage soup)

Servings

servings

Prep time

minutes

Cooking time

minutes

In this easy traditional recipe, as in most of Venetian minestre (soups), rice is preferred to pasta. A few more simple ingredients, such as onion and parsley, are used to enhance the flavour of savoy cabbage, making it a delicious, healthy and filling dish which is great on its own or served with crusty bread for a great comforting lunch or dinner.

Ingredients

1 large savoy cabbage. thinly sliced
1 large onion, finely chopped
1tbsp extra virgin olive oil
20g butter
1.75l vegetable stock (if using bouillon, 1.75l hot water and 3 stock cubes)
200g originario rice
4tbsp freshly chopped parsley
Salt
Pepper

Directions

Heat the butter and oil on medium low, add the onion and cook gently for a few minutes until soft. Make sure it doesn’t brown or caramelise.
Add the sliced cabbage and a pinch of salt and pepper. Raise the heat to medium and cook stirring for a few minutes until the cabbage starts to soften.
Add the stock cubes, turn heat to low, cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add the rice and mix evenly.
Add 1.5 litre of hot water, bring to a gentle boil and cook for 15 minutes or until the rice is soft and cooked. Add the remaining hot water to adjust the soup consistency, if looking too thick or dry. Add salt and pepper to taste.
Ladle into bowls and finish with a sprinkle of chopped parsley and a drizzle of extra-virgin olive oil.

Notes

Not many people know that cabbage is amongst the ‘oldest’ produce of the Venetian lagoon and has been cultivated in the area for centuries, especially in Benedictine and Augustinian monasteries and convents scattered around the many islands, where it was one of the most common vegetables grown in their gardens. Known since the Roman empire for being beneficial for digestion and guts, it was believed it could even ease drunkenness.