The speedy soup: Chickpeas and cabbage soup (Zuppa di verza e ceci) from The Guardian Cook supplement, October 17, 2015 (page 2)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta or bacon for guanciale.

  • wester on March 20, 2018

    I found this disappointing - it tasted thin. My husband really liked it though. When making this again, I will greatly increase the spices, soffrito and tomato, and decrease the water. Also, when you have to chop up a whole cabbage and more, I wouldn't say most of the chopping has been done already, or that the soup is "speedy". And how do you brown a whole cabbage in 5 minutes over a low heat? He must have a different idea of "low".

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