Rice and Cabbage Minestrone
Rice and cabbage minestrone is a plain Italian soup built from just five ingredients. Cabbage simmers in good stock, so the quality of that stock matters more than anything else in the pot. Boiled rice thickens it, chopped ham adds a salty edge, and a few spoonfuls of tomato sauce give color and a slight tang. The recipe comes from Emily Waters' The Cook's Decameron, a collection of Italian dishes.
Instructions
Cut the stalk away from the cabbage and strip off the hard outer leaves. Wash what remains well, then cut it up into pieces.
Drain the cut cabbage and cook it in good stock until it is tender.
Stir in the boiled rice, a little chopped ham and a few spoonfuls of tomato sauce. Let everything heat through together before serving.
Make it personal.
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