Italian Bacon Cabbage Soup |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Comforting winter-time food. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 onion, chopped |
1 head cabbage, shredded |
4 slices smoked bacon |
4 (14 1/2 ounce) cans chicken broth |
1/4 cup uncooked long-grain rice |
2 tablespoons chopped parsley |
1/2 teaspoon salt |
fresh ground black pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Melt the butter with the olive oil in a Dutch oven over medium-high heat; add onion and cook until onion softens, about 3 minutes; add cabbage; cook, sitrring often, until cabbage begins to soften, about 5 minutes.
2. Meanwhile, cook bacon in a skillet over medium heat until cooked but not browned, about 10 minutes; remove from skillet and drain on paper towels.
3. Chop bacon into squares; add bacon and broth to cabbage and heat to a boil; reduce heat to low and cook 15 minutes; stir in rice.
4. Heat to a boil over high heat; reduce heat to a simmer; cook, stirring occasionally, until rice softens, about 15 minutes; stir in the parsley; add the salt and pepper to taste.
5. Spoon into bowls and sprinkle with the cheese.
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