Arborio Rice and Savoy Cabbage Soup

 This soup is savory, healthy, hearty and darn tasty.  I tend to post recipes that are seasonal for my area and it is winter time so, I will be posting a lot of soup recipes and heavier and comforting fare.  Actually, this soup would work well in early spring too when fresh vegetables are in short supply and before the new ones are ready.

Savoy cabbage is thought to be originally from England and named after the Savoy region in France.  This soup also uses arborio rice which is used to make risotto and is from Italy, so the soup will have a creamy quality to it.  The soup itself will have an Italian if not Meditterean feel about it.  Although it does not say it in the name it also is a bread soup, which is popular in Italy also.

I would personally add a couple dashes of red pepper flakes because I like hot soup and do sometimes add it to recipes, but this recipe I will only say it is optional.  I hope it enjoy it!

1 small savoy cabbage, shredded

6 cups vegetable broth

salt and pepper

1/2 cup Arborio rice

1 carrot, grated

4 slices whole wheat bread

2 cloves garlic, halved

grated Parmesan cheese for garnishfFreshly grated black pepper

freshly grated black pepper

1. Heat oil in large pot over medium heat.

2. Add cabbage, and stir to coat with oil.

3. Stir in broth and season with salt and pepper.

4. Cover, and bring to a boil.

5. Reduce heat to medium, and simmer 15 minutes.

6. Stir in rice, carrot, and season with salt once more.

7. Cover, and simmer 15 minutes, or until rice is tender.

8. Meanwhile, rub each bread slice with 1/2 clove garlic.

9. Toast bread then cut into cubes.

10. Divide garlic toast fingers among 4 soup bowls.

11. Ladle soup over toast, and sprinkle with Parmesan cheese and black pepper.