Savoy Cabbage Soup

Name: Savoy Cabbage Soup
Ingredients: 1/2 , baguette or long Italian loaf (6 to 8 ounces), cut into 1/2-inch-thick slices; 1 clove, garlic, peeled; 1/4-1/2 cup, good-quality extra-virgin olive oil; , Salt and ground black pepper; 2 tablespoons, unsalted butter; 2 , medium onions, halved and sliced thin; 4 ounces, pancetta, chopped fine; , Salt; 4 medium cloves, garlic, sliced thin; 1 medium head, savoy cabbage (about 1 1/2 pounds), cored and sliced thin; 4 cups, homemade chicken stock or canned low-sodium chicken broth; 2 , bay leaves; 1 tablespoon, minced fresh parsley leaves; , Ground black pepper; 6 ounces, Italian fontina cheese, shredded (about 1 1/2 cups)

Main Courses
Vegetables
Soups

This classic dish from northern Italy combines savoy cabbage, caramelized onions, cured pork, and fontina cheese for a hearty, soul-warming soup that reflects the Swiss, Austrian, and Slavic influences over the region’s cuisine.

SERVES 4 to 6 as a main course

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