Pasta E Cavoli (5 PTS) Recipe - Cooking Index
Pasta E Cavoli (5 PTS) Recipe - Cooking Index
| The First 9 Ingredients | ||
| 3 | Extra virgin olive oil | |
| 3 | Bacon - chopped | |
| 1 | Onion - chopped | |
| 1 | Celery - chopped | |
| 1 | Tomato - chopped | |
| 1/2 | Cabbage - shredded | |
| 2 | Garlic - chopped | |
| 1 | Chili pepper | |
| 1 | Dried basil | |
| Remaining Ingredients | ||
| 1 | Nonfat chicken broth | |
| 6 | Pasta - uncooked stivaletti | |
| Salt and pepper | ||
| 1 | Fresh parsley - chopped | |
| 1 | Parmesan cheese - grated | |
| Croutons |
Place the first 9 ingredients in a soup pot and saute for 10 minutes. Add
the chicken stock and seasonings and bring to a boil. Meanwhile, cook the
pasta in another pot, drain and rinse. Add to the soup and cook for
another 5 minutes. Adjust the seasonings and serve with grated cheese,
parsley and croutons on top.
* Savoy cabbage will produce a milder taste than regular cabbage.
The longer the pasta is in the soup the more liquid it will soak up and
the thicker, and less brothy, it will be.
NOTES : From La Cucina di Pasquale ISBN 0-919157-00-9 bd. ISBN
o-919157-01-7 pa. Horizon Publishing Limited, Toronto, Ontario, Canada.
By Peg Baldassari <[email protected]> on 97
Per serving: 214 Calories (kcal); 9g Total Fat; (34% calories from fat); 13g
Protein; 26g Carbohydrate; 3mg Cholesterol; 411mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Source:
Pasquale Carpino
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