Recipe - Pasta E Cavoli

The First 9
Ingredients
3 tablespoon Oil
3 sl Bacon, Chopped
1 md Onion, Chopped
1 Stalk Celery, Chopped
1 md Tomato, Chopped
One half Head Cabbage, Shredded
2 Cloves Garlic, Chopped
1 pn Chili Pepper
1 pn Dried Basil
Remaining Ingredients
1 qt Chicken Stock
6 ounce Pasta, Uncooked Stivaletti
Salt And Pepper
1 tablespoon Fresh Parsley, Chopped
1 tablespoon Parmesan Cheese, Grated
Croutons

Place the first 9 ingredients in a soup pot and saute for 10 minutes. Add
the chicken stock and seasonings and bring to a boil. Meanwhile, cook the
pasta in another pot, drain and rinse. Add to the soup and cook for another
5 minutes. Adjust the seasonings and serve with grated cheese, parsley and
croutons on top.

* Savoy cabbage will produce a milder taste than regular cabbage.

The longer the pasta is in the soup the more liquid it will soak up and the
thicker, and less brothy, it will be.

NOTES : From La Cucina di Pasquale ISBN 0919157009 bd. ISBN
o919157017 pa. Horizon Publishing Limited, Toronto, Ontario, Canada.
Recipe by: Pasquale Carpino Posted to MCRecipe Digest V1 #570 by Peg
Baldassari 75402.3465@compuserve.com on 97