The rice, potato, and savoy cabbage soup is a simple and genuine first course with a rich and enveloping taste. It’s a quick dish made with few ingredients, a true comfort food that warms up the cold winter days.
I really love soups and minestrones, I often prepare fennel cream or pumpkin and potato velouté; simple dishes to make where I add homemade croutons, a drizzle of oil, and Parmesan.
The soup I made today is tasty and delicate at the same time, the vegetables combine with the softness of the rice in a perfect balance of flavors. Rice with potatoes and savoy cabbage is a humble dish typical of our region and northern Italy where the production of these ingredients is abundant.
To make it even more delicious, sometimes I add diced smoked bacon to the sauté, which pairs beautifully with the other ingredients, or I slice some speck into strips, make it crispy by cooking it in a pan, and add it to the soup when serving.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 162.46 (Kcal)
- Carbohydrates 23.40 (g) of which sugars 2.15 (g)
- Proteins 5.55 (g)
- Fat 5.47 (g) of which saturated 2.10 (g)of which unsaturated 0.97 (g)
- Fibers 2.24 (g)
- Sodium 481.24 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
All vegetables are considered net of waste.
- 14 oz potatoes
- 10.5 oz savoy cabbage
- 3.5 oz carrots
- 3.5 oz celery
- 1.75 oz shallot (or golden onion)
- 4.2 cups vegetable broth
- 7 oz Carnaroli rice (or other rice of choice)
- 1 Parmesan rind
- 4 tbsps extra virgin olive oil
- 2 tbsps tomato sauce
- to taste pepper
- to taste salt
Tools
- 1 Cutting Board
- 1 Pot
- 1 Peeler
Method
Prepare the ingredients
Wash the savoy cabbage, slice it into strips and then coarsely chop it.
Wash the potatoes, peel them, and cut them into 1/2 inch cubes.
Peel the shallot, finely chop it.
Wash the celery, wash and peel the carrots, and finely chop both for the sauté.
Clean the Parmesan rind well by scraping the outside; I add a large one, but you can add more.
Prepare the soup
Sauté the chopped shallot, celery, and carrots in the extra virgin olive oil; once golden, add the potatoes and savoy cabbage, let them flavor for 2 minutes, then add two tablespoons of tomato sauce and cover everything with vegetable broth.
Cook the vegetables until soft, about 25 minutes.
Add salt and a pinch of black pepper.
Pour the rice into the broth with the vegetables, add the Parmesan rind and bring to cook. Stir the soup often as the rice tends to stick to the bottom of the pot; add more vegetable broth if necessary. Adjust salt.
The rice, potato, and savoy cabbage soup is ready, serve it in deep plates, finishing with a drizzle of oil and a grind of black pepper.
Tips
Storage
The rice, potato, and savoy cabbage soup can be stored in the fridge for a couple of days, although the rice will tend to become softer.
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