Cabbage soup
Instructions
Wash the vegetables.
Remove the toughest of ribs and cabbage cut into strips.
Heat in a saucepan three tablespoons of olive oil and onion insaporitevi, carrot and chopped celery.
When they took a slight color add the cabbage, add salt and let them simmer 10 minutes, then add a quart and a half of water.
Cover and let simmer for an hour.
If the soup was still too runny, continue cooking without lid for a few minutes.
Toast the bread slices and place them in individual holsters.
Pour the hot soup on top, sprinkle with grated cheese and place in oven to bake time.
Serve very hot.
