Alpine Cabbage Soup
70 mins (prep 35, cooking 35)
10 ingredients
4-6 servings
In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook.

Categories:  served-hot , holiday , greens , european , italian , easy , presentation , <-4-hours , vegetarian , soups-&-stews , brunch , vegetable , time-to-make ,
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Serving Size (374.74 g)
Servings 4
Amount per Serving
Calories 150.18 Calories from Fat 135.0
% Daily Value *
Total Fat 15.0g 92.28%
Saturated Fat 9.5g 189.93%
Trans Fat 0.61g %
Cholesterol 39.75mg 53.0%
Sodium 1819.56mg 303.26%
Total Carbohydrate 4.52g 6.03%
Dietary Fiber 0.0 g 0.0%
Sugars 3.01 g %
Protein 0.16g 1.26%
Vitamin A 1212.83IU% Vitamin C 0.0mg%
Calcium 4.62mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cubed bread, thinly sliced cabbage, ground nutmeg, fresh ground black pepper, fontina cheese


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