Savoy Cabbage Soup

A traditional winter soup made with savoy cabbage, potatoes, and olive oil. Simple, hearty, and comforting, it reflects the rural cooking traditions of southern Italy, where seasonal vegetables were transformed into nourishing family meals.

Portata first course

Cucina napoletana

Keyword savoy cabbage soup, cabbage soup, winter soup, rustic Italian soup, southern Italian cooking, Neapolitan cuisine, vegetable soup, peasant cooking recipe

Preparazione 15

Cottura 40

Tempo totale 55

Calories 180kcal

Equipment

Large pot
Wooden spoon
Knife
Cutting board

Ingredienti

1 medium savoy cabbage shredded
2 medium potatoes peeled and diced
2 cloves garlic minced
3 tablespoons extra virgin olive oil
1.5 liters water or vegetable broth
Salt to taste
Black pepper to taste
Crusty bread for serving

Istruzioni

Heat the olive oil in a large pot over medium heat.
Add the garlic and sauté for about 1 minute, until fragrant.
Add the potatoes and cook for 3 to 4 minutes, stirring occasionally.
Add the shredded savoy cabbage and mix well.
Pour in the water or vegetable broth and bring to a boil.
Reduce the heat and simmer for about 35 to 40 minutes, until the vegetables are tender.
Lightly mash some of the potatoes with a spoon to give the soup a creamier texture.
Season with salt and black pepper to taste.
Serve hot with slices of crusty bread.

Note

Some families add a small piece of Parmesan rind while the soup cooks for extra flavor.
Day-old bread placed in the bowl before serving is a traditional accompaniment.
A drizzle of extra virgin olive oil just before serving enhances the taste.