Zuppa Di Provolone (Provolone Cheese Soup)

Recipe Ingredients

1 lb	454g / 16oz	Provolone cheese - mild
		Sliced
5 oz	142g	Pancetta bacon - fine chop
3 tablespoons	45ml	Butter - at room temp
1 tablespoon	15ml	Onion - finely chopped (medium)
20		Garlic - large, fine minced
1		Cabbage - julienne (small)
		Salt
		Freshly ground black pepper
8		Italian white bread slices - toasted
6 cups	1422ml	Chicken broth - hot

Recipe Instructions

In a large soup pot, melt the butter over medium heat until frothy, then sauteethe onion, garlic and pancetta for one minute. Before the mixture browns, add the cabbage, mix thoroughly, and let simmer over low heat for a few minutes longer. Add the broth, cover and let simmer for 15 minutes. Season to taste.

Rub each slice of toast lightly with fresh garlic, place two in each soup bowl and top with a slice of Provolone cheese. Add the boiling hot broth and serve immediately.

Source:
Mario Batali

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