Savoy cabbage and potato soup

Is a simple, straightforward and genuine single dish, with an enveloping flavor. An easy-to-make vegetarian recipe, perfect to enjoy on cold winter days, perhaps enriched with croutons that enhance its flavor and increase its nutritional value, making it even more complete. Although it is prepared with simple ingredients, this soup offers an intense and rustic flavor, but at the same time refined and elegant, thanks to the quality of the products used, in particular the extra virgin olive oil. Its creamy texture and irresistible aroma give a perfect balance between the strong and savory taste of savoy cabbage, flavored with rosemary, and the delicate sweetness of potatoes. A true comfort food, which pampers the palate with its creaminess and its rustic and authentic character, never banal. Served hot, it knows how to warm heart and soul. A dish that has its roots in peasant cuisine, where with a few simple ingredients it was possible to bring to the table a tasty, nutritious dish full of benefits. It is a classic recipe of the Venetian culinary tradition, which tells the flavors of the past. Now let's get to the stove! Let's find out together what we need to prepare our Savoy Cabbage and Potato Soup. Ingredients 250 grams of cabbage 250 grams of potatoes 1 onion 120 grams of raw ham 1 glass of dry white wine Grated Grana Padano cheese to taste salt black pepper Italian Extra Virgin Olive Oil meat broth Ingredients for the broth 1 piece of white state 1 onion cloves a few celery sticks 2 carrots peppercorns chives Steps First of all, let's prepare the broth: peel an onion and pierce it with a few cloves. Cut two carrots and two celery stalks into pieces, then put the vegetables together with the meat in a pot with about 3 liters of cold water. Bring to a boil and cook for about an hour. In the meantime, prepare the cabbage and potatoes: wash the cabbage leaves under running water, remove the leathery part and cut them into strips. Peel the potatoes and cut them into cubes. Peel the onion and put it in a saucepan with a drizzle of Italian Extra Virgin Olive Oil. Let it wilt gently, then add the diced raw ham (if you prefer, you can replace it with bacon or crumbled sausage) and deglaze with the wine. Add the strips of cabbage and chopped parsley, add a ladle of broth and stew gently, covering with a lid for about 20 minutes. At this point, add the diced potatoes, another ladle of broth and continue cooking for another 20 minutes. According to the traditional recipe, you would add mixed pasta of small format, but in this version I will omit it. After the cooking time, turn off the heat, season with salt and pepper, and serve with a drizzle of Armonia Italian Extra Virgin Olive Oil and croutons to taste.