Cabbage soup with potatoes and pancetta
 
Prep time
Cook time
Total time
 
Healthy, hearty cabbage soup with potatoes and pancetta is easy to make and is sure to fill you up and warm you up.
Author:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 2 Tbsp. olive oil
  • 4 oz. diced pancetta
  • 1 medium onion, diced
  • 6 cups chicken, vegetable or pork stock
  • 2 carrots, diced
  • 4 Yukon Gold potatoes, peeled and cut into ¼-inch pieces
  • 1 small head of cabbage, chopped
  • 1 bay leaf
  • ⅛ tsp. ground allspice
  • ¼ tsp. dried marjoram
  • ¼ tsp. smoke paprika (or more to taste)
  • 2 Tbsp. tomato paste
Instructions
  1. In a pot, heat the olive oil over medium heat. Add the pancetta and cook until fat is rendered and pancetta is browned. With a slotted spoon, transfer pancetta to a dish.
  2. Add the onion to the pan and cook until softened, about 3 minutes. Add remaining ingredients and stir until the tomato paste has melted into the soup. Bring to a boil, then reduce to a simmer. Simmer until potatoes are soft and cabbage is cooked, about 10 minutes.
  3. Discard bay leaf.
  4. Transfer about ⅓ of the soup to a bowl and puree with an immersion blender. Pour if back into the pot and stir. (This will thicken the soup). Stir the cooked pancetta back into the soup and season to taste with salt and pepper.
Recipe by white plate blank slate at https://whiteplateblankslate.com/cabbage-soup/