Pasta E Cavoli

6 Servings

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Pasta E Cavoli Ingredients

The First 9	1 pn Dried Basil
3 tb Oil	Remaining Ingredients
3 sl Bacon, Chopped	1 qt Chicken Stock
1 md Onion, Chopped	6 oz Pasta, Uncooked Stivaletti
1 Stalk Celery, Chopped	Salt And Pepper
1 md Tomato, Chopped	1 tb Fresh Parsley, Chopped
1/2 Head Cabbage, Shredded	1 tb Parmesan Cheese, Grated
2 Cloves Garlic, Chopped	Croutons
1 pn Chili Pepper

Instructions for Pasta E Cavoli

Place the first 9 ingredients in a soup pot and saute for 10 minutes. Add the chicken stock and seasonings and bring to a boil. Meanwhile, cook the pasta in another pot, drain and rinse. Add to the soup and cook for another 5 minutes. Adjust the seasonings and serve with grated cheese, parsley and croutons on top. * Savoy cabbage will produce a milder taste than regular cabbage. The longer the pasta is in the soup the more liquid it will soak up and the thicker, and less brothy, it will be. NOTES : From La Cucina di Pasquale ISBN 0-919157-00-9 bd. ISBN o-919157-01-7 pa. Horizon Publishing Limited, Toronto, Ontario, Canada. Recipe by: Pasquale Carpino Posted to MC-Recipe Digest V1 #570 by Peg Baldassari <75402.3465@compuserve.com> on 97

Main Ingredient: ChickenCuisine: Uncategorized