July 28, 2017
Main Dish, Soups/Stews, Eggs,
Vegetables, Kale, Italian, Budget-Friendly, Brunch, Entertaining, Dutch Oven, Oven Bake, Stove Top, Canned Tomatoes, Make it from scratch more
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"In between a thick soup and a stew! Serve with a poached egg on top as a main or skip the egg and serve as a first course soup for 10. From Cooking Light."
Preheat the oven to 300°.
Spread the bread cubes in a single layer on a baking sheet. Bake at 300° for 20 minutes or until toasted.
Bring 2 cups water, cabbage, and kale to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low; cover and cook 20 minutes or until the cabbage mixture is wilted and tender. Drain.
Heat a large Dutch oven over medium-low heat. Add the pancetta; cook 6 minutes or until browned and crisp, stirring occasionally. Add 1 tablespoon oil, onion, carrot, celery and parsley to the pan; cook 8 minutes or until the vegetables are tender. Add the potatoes; cook 10 minutes, stirring occasionally.
Stir in the cabbage mixture, salt, and red peepper; cook 5 minutes. Stir in the remaining 2 cups of water, stock, tomato puree, and beans; bring to a boil. Reduce the heat to medium-low; cook, partially covered, 30 minutes or until the vegetables are very tender, stirring occasionally.
Stir in the bread cubes; cook 20 minutes. Remove the pan from heat; stir in 1/4 cup basil.
Add water to a large skillet, filling it 2/3 full. Bring to a boil. Reduce heat; add vinegar. Break each egg into a custard cup, and pour each gently into the pan; cook 3 minutes or until desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
Divide the soup among 8 bowls. Top each serving with 1 egg and 1 1/2 teaspoons basil. Drizzle about 1 teaspoon oil over each serving.
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