This soup is reminiscent of a wonderful dish I had in Courmayeur, Italy in the Italian Alps. The dish is traditionally called Zuppe Valpellinentze.
- 3/4 pound Italian sausage, turkey, or chicken
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced onion
- 2 cloves garlic, minced
- 8 cups shredded cabbage
- 8 cups low-sodium chicken stock
- 4 thick slices of whole grain bread, toasted until crispy
- 1-1/2 cups coarsely shredded Asiago Fresco
- Remove casing from sausage and break up into small pieces. Set aside.
- Place olive oil, onion and garlic in medium soup pot. Saute until onion becomes translucent, about 3 minutes. Add sausage and cook until it begins to brown. Add cabbage. Mix well. Cook 3 minutes until cabbage begins to soften. Add stock. Simmer 15 minutes.
- Place bread in ovenproof soup bowls or small pie plates. Add soup and top with cheese. Bake in a 425 F oven for 8 to 10 minutes, or until cheese is golden brown. Serve immediately.
Cook’s tip: You can use sweet or hot Italian sausage. If your sausage is spicy, it will provide all of the seasonings you need for the soup.
- Calories 215
- Calories from fat 90
- Total fat 10 g
- Saturated fat 3.7 g
- Trans fat 0.1 g
- Cholesterol 40 mg
- Sodium 470 mg
- Potassium 485 mg
- Total carbohydrate 17 g
- Dietary fiber 4 g
- Sugars 4 g
- Protein 14 g
- Phosphorous 230 mg
- 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat
– from the cookbook, “The Stress Free Diabetes Kitchen,” by Barbara Seelig-Brown