Arborio Rice and Savoy Cabbage Soup
3 tablespoons olive oil
1 small savoy cabbage, shredded
1 teaspoon thyme
1 teaspoon basil
dash of cayenne
6 cups vegetable broth
½ cup Arborio rice
4 slices whole grain bread
2 cloves garlic, halved
Grated Parmesan cheese for garnish, optional
- Heat oil in large pot over medium heat.
- Add cabbage, and stir to coat with oil.
- Stir in broth, thyme, basil, and cayenne, and season with salt and pepper.
- Cover, and bring to a boil.
- Reduce heat to medium, and simmer 15 minutes.
- Stir in rice, and season with salt once more.
- Cover, and simmer 15 minutes, or until rice is tender.
- Meanwhile, rub each bread slice with ½ clove garlic.
- Toast bread, then cut into fingers or cubes.
- Divide garlic toast fingers among 4 soup bowls.
- Ladle soup over toast, and sprinkle with Parmesan cheese, if desired.
Corned Beef and cabbage is a go-to St. Patrick's day meal, but this look tasty. Going to try it!!!@
ReplyDeleteWell cool. I hope you enjoy it.
DeleteLove the sound of this recipe 😀
ReplyDeleteLove the sound of this recipe 😀
ReplyDelete