Bologna’s cold winter months are dominated by hardy vegetables, such as bitter leafy greens and sweet heads of cabbage. What is nice about this soup is that it’s warming and filling without being heavy.
SERVES 6
2 TBSP STRUTTO
ONE 3 IN [7.5 CM] PARMIGIANO-REGGIANO RIND
3 CELERY STALKS, DICED
1 LARGE CARROT, DICED
1 LARGE ONION, FINELY DICED
1 SMALL FENNEL BULB, OUTER LAYER DISCARDED, FINELY DICED
1 BUNCH SWISS CHARD, LEAVES STEMMED AND STEMS SLICED INTO 1/3 IN [0.8 CM] PIECES
LEAVES FROM 1 LARGE BUNCH FRESH FLAT-LEAF PARSLEY
1 FRESH BAY LEAF, TORN, OR 1 DRIED BAY LEAF, WHOLE
KOSHER SALT
SCANT TSP FRESHLY GROUND BLACK PEPPER
1/2 HEAD CABBAGE, CUT INTO SLIGHTLY LARGER THAN BITE–SIZE PIECES
3 QT [2.8 L] BRODO DI CARNE (PAGE 237), OR LOW-SODIUM CHICKEN BROTH
1 RECIPE SORPRESINE (SEE PAGE 192)
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large pot over medium-high heat, melt the strutto. Add the Parmigiano-Reggiano rind, stirring continuously, until softened, about 2 minutes. Add the celery, carrot, onion, fennel, chard stems, and parsley. Cook until the onion is translucent, about 8 minutes. Add the bay leaf, season with salt and the pepper, and stir to combine. Add the cabbage and chard leaves. Cook until the chard is wilted, about 3 minutes.
Add the brodo, turn the heat to high, and bring the mixture to a boil. Reduce the heat to the lowest setting and simmer, uncovered, until the cabbage is tender, 45 minutes to 1 hour. Add the sorpresine and cook until tender, 21/2 to 3 minutes. Serve immediately with the Parmigiano-Reggiano on the side.
