An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (3)
Aosta Valley Cabbage Soup
NUTRITION · PER SERVING70M COOK
CAL 33%·PRO 60%
CARBS 57G35% OF CAL
5G FIBER0G ADDED0G INTRINSIC41G OTHER10G TOTAL SUGAR
FAT 35G49% OF CAL
14G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian soup from Aosta Valley made with cabbage, vegetable broth, and finished with crusty bread and cheese. Warming and comforting for a light meal.
mainitaliansoup🥧 baking dish🍲 stockpot🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 70M
CAL 33%·PRO 60%
CARBS 57G35% OF CAL
5G FIBER0G ADDED0G INTRINSIC41G OTHER10G TOTAL SUGAR
FAT 35G49% OF CAL
14G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 30m
- Sodium
- 2088mg
- Total sugar
- 10g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 534mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 2088MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.