Yield: Yields 3-1/2 qts.
Servings: six to eight.
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This soup was quite delicious, especially with the pancetta and cheese garnish. However, I did change it up a bit. I used 8 cups of regular cabbage and 4 cups of chicken broth. I added 1 teaspoon of lemon, and a couple of splashes of Fire Cider Vinegar to give it some heat. A dash of Italian seasoning seemed to be called for. I added fresh parsley with the additional fresh rosemary at the end.
I made exactly as written. The rosemary contributes a lot to the deliciousness of this soup, as do the breadcrumbs and Parmesan. Perfect for a blustery winter's night, and canned tomatoes and beans make it fairly quick to put together. I did use homemade chicken stock, which probably helped.
Nice flavors. Next time I will not start with adding the suggested 1 tsp of lemon. Only 1/2 should do.
Good, not great. Followed recipe with 2 small changes - I used the liquid from the tomatoes (about 1C)to make part of the 7C of broth and I did not brown the pancetta in oil - pancetta is plenty fatty on its own. Those changes surely did not negatively affect the outcome.The recipe is quite time consuming (I always forget how time consuming FC recipes are).The soup was quite good, but seemed to lack a certain depth of flavor - not sure why since it has plenty of ingredients to impart savory flavor. Cabbage flavor seemed quite pronounced - will probably do a finer chop on it if I make it again. I don't mind the time it takes - I like chopping, but if I am going to invest the time, I want a stellar result. So many tasty savory winter soups out there that I may just keep looking for a perfect one.
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