{"id":6093,"date":"2017-08-27T20:40:32","date_gmt":"2017-08-28T00:40:32","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=6093"},"modified":"2017-08-27T20:42:03","modified_gmt":"2017-08-28T00:42:03","slug":"italian-bread-and-cabbage-soup","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2017\/08\/27\/italian-bread-and-cabbage-soup\/","title":{"rendered":"Italian bread and cabbage soup from 12toamtaoes.com"},"content":{"rendered":"
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\"\"<\/a>This savory bread soup is as comforting and filling as it gets. Bread soup is one of Italy\u2019s oldest peasant dishes. It\u2019s survived (and continued to change) for hundreds of years and that fact is a testament to its delicious nature. Today, there are countless variations of bread soup. Some versions rely only on bread, stock, and some herbs and cheese for flavor, while others have evolved to include tomatoes or other veggies.<\/p>\n
\u00a0Our version here is a little lighter on the bread than most other bread soup but full of tender, flavorful cabbage. It\u2019s a rustic and budget-friendly meal that\u2019s thick and hearty and totally tasty. The bread plumps up in the savory stock and is infused with the flavors of garlic and thyme. And did we mention cheese? We\u2019ve used fontina, which is a mild and kind of nutty Italian cheese. It works well because it melts nicely into the broth, but really any kind of Swiss cheese or even a nice aged cheddar would work well here.<\/div>\n

This soup is just layers and layers of comfort and it\u2019s one of our favorites for a chilly evening. After cooking the onions and cabbage, you momentarily remove them from the dish so you can add a layer of bread, and then a layer of cabbage, and then a layer of cheese. After a few more layers, you pour stock over the top and bake it all until it\u2019s one big bubbly pot of goodness. Don\u2019t be shy with the black pepper here, it\u2019s the perfect complement to the cabbage!<\/p>\n

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