If winter means soups, soups in January mean winter vegetables, of which cabbage and potatoes are surely the most common example, and this Cabbage, potato and shallot soup is also the symbol of peasant cuisine par excellence, enriched with an idea for a zero waste recipe.
Even if the Christmas holidays of 2020 were not all about socialising and big family meals, the rich menus of tradition are too good not to tempt us, and so, as a recipe for Epiphany that makes us turn off the lights of celebrations, I propose a simple dish, prepared with what is hardly missing in the kitchen in winter: the long-lived vegetables that love the cold and dark winter days, namely cabbage, potatoes and various onions.
Added to this is also a necessity. After preparing kilos and kilos of succulent fillings made from stewed meat and Parmigiano Reggiano of two different maturations for Anolini or Cappelletti alla parmigiana, my fridge is full of cheese rinds that it would be sacrilegious to throw away, so I urgently need ideas on how to make the most out of them, and soups are always a good solution.
And since it is customary to consume pulses, particularly lentils, as a wish for wealth and abundance for the New Year, I thought I would complete the soup by adding Barilla Legumottithe fantastic grains made with lentil, chickpea and pea flour, which in just 9 minutes give us the full and authentic flavour of pulses in the form of pasta: you know I am a real fan of Legumotti, which I have also proposed in other mouth-watering recipes.
With the simplicity of a zero waste dish, vegetarian and prepared with few ingredients, I wish you a 2021 of health, serenity and… lots of work for everyone!
Cabbage, potato and shallot soup
6.65g carbohydrates per 100g
Ingredients for 4 servings
- 1lt vegetable stock
- 500g cabbage
- 230g potato
- 125g Barilla Legumotti*
- 100g shallot
- 50g rinds of Parmesan cheese
- 1 clove garlic
- extra virgin olive oil
- pepper
- salt
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Cut the shallot into thin slices and brown it in a pan with a little extra virgin olive oil. Add the finely diced potatoes and chopped garlic clove and season for a few minutes. Finally, add the cabbage cut into strips, mix well and cover with the vegetable stock.
- Also add the Parmesan cheese rinds: use a knife to scrape the outer surface to remove any dust, then cut them into pieces of a few centimetres. Put the lid on and cook for 20 minutes.
- Adjust salt, throw the Legumotti into the soup and add vegetable stock if there is not enough liquid to cook.
- Serve the soup with a drizzle of oil and a grinding of pepper.
Version with gluten
This recipe is naturally gluten-free.
