Photo: © Kana Okada

At The Restaurant: $10 per person. Guanciale (pork jowl) adds salty richness.
At Home: $4 per person. Use bacon, which costs less than guanciale.

How to Make It

Step 1

In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek and cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.

Step 2

Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock. Bring to a boil, then simmer until the potatoes are tender, 10 minutes. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.

Step 3

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown, 6 minutes; discard the garlic. Season with salt and sprinkle with the parsley.

Step 4

Ladle the soup into deep bowls. Sprinkle with the croutons and serve.

Ratings & Reviews

So, so on its own, good with added Ham

November 13, 2017
I was disappointed in this recipe.  Followed exactly and over all pretty bland.  Added lots of additional seasoning and still felt like it was missing something.  We had left over cooked ham so I threw that in and it really saved the dish. 

Scooter44's Review

June 08, 2012
I made this very quickly yesterday evening. I thought it was delicious so, I invited two friends over for supper. They thought it was fabulous and I gave the recipe to two co-workers today. I will definitely make this again.

NCP060207's Review

January 18, 2012
This was fantastic! No oil needed initially though. Great flavors. I didn't make the croutons though. Will make again and again!