Zuppa di Cavolo

Zuppa di Cavolo is a hearty and flavorful Italian cabbage soup, perfect for a low-carb lunch. This dish combines tender cabbage with savory broth and aromatic herbs for a comforting meal.

Ingredients

• Cabbage - 300 grams, chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Bay leaf - 1
• Thyme - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 20 grams, grated (for garnish)

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped cabbage to the pot and sauté for 3-4 minutes, stirring occasionally.
5. Pour in the vegetable broth and add the bay leaf, thyme, salt, and black pepper.
6. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes until the cabbage is tender.
7. Remove the bay leaf and adjust seasoning if necessary.
8. Serve hot, garnished with grated Parmesan cheese.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins K and C from cabbage, supporting immune health.
• Low in carbohydrates, making it suitable for low-carb diets.

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