Savoy cabbage soup and ricotta toast

A nourishing soup that is very quick and easy to make. Use low-fat ricotta for an even healthier version.
By Arthur Potts Dawson
Savoy cabbage soup and ricotta toast
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 Savoy cabbage
  • 1.5 litres chicken stock, preferably home-made
  • salt and black pepper
  • 6 slices ciabatta bread
  • 2 cloves garlic, peeled
  • 150 g ricotta cheese
  • 75 g freshly grated parmesan
  • extra virgin olive oil


1. Remove and discard the tough outer leaves and core of the cabbage. Slice and wash the remainder thoroughly.

2. Bring the stock to the boil in a large pan, add the cabbage and cook until very tender, about 10-12 minutes. Season to taste.

3. Toast the ciabatta and rub with garlic. Place a piece of toast in each soup bowl, spoon over the cabbage then ladle over the hot stock. Finish with the ricotta, then sprinkle with parmesan and olive oil.

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