This Italian kale soup, or zuppa valdostana, is a rustic, hearty, meal in a bowl that layers kale and cabbage with slices of ciabatta bread and Gruyère, fontina, and Parmesan cheeses.
Italian Kale Soup | Zuppa Valdostana
- Quick Glance
- 30 M
- 45 M
- Serves 6
Preheat the oven to 400°F (200°C). Butter 6 large, ovenproof soup bowls.
In a large saucepan over high heat, warm the chicken stock.
Remove the leaves from the savoy cabbage, rinse them, trim any thick stems, and cut or tear the leaves into bite-size pieces. Do the same with the kale, chard, or spinach, although you probably won’t need to cut or tear spinach.
Rub the toasted ciabatta bread with the cut side of the garlic clove.
In the bottom of each bowl, place a handful each of cabbage and kale, spinach, or Swiss chard. On top of this, place 3 anchovy fillets, if using, and then a handful each fontina and Gruyère cheeses. Arrange 1 to 2 slices toasted ciabatta on top.
Continue with more layers of cabbage and kale, spinach, or Swiss chard, anchovies, and fontina and Gruyère cheeses, finally topping it all with Parmigiano and black pepper.
Add enough stock to each bowl to fill 3/4 full. Place the bowls on a rimmed baking sheet or in a roasting pan.
Bake until the soup has a golden, crunchy crust on top, 15 to 20 minutes. Serve immediately.
HOW TO MAKE ITALIAN KALE SOUP IN ONE LARGE DISH
If you don’t have large ovenproof soup bowls, or are concerned yours aren’t big enough, you can assemble this in a single large casserole dish. Increase the baking time to 30 minutes and divvy into individual bowls after baking.
Recipe Testers' Reviews
This soup is a definite TC!!! My tasters and I absolutely loved the flavors. What's not to like when you combine the nutty flavor of melted Gruyere and the mellow but slightly pungent flavor of Fontina. This is truly a meal in itself and a great cold weather treat.
The combination of ingredients worked together perfectly and required no final adjustments to the seasoning. The cabbage held a slight crunch, which was a nice contrast to the creaminess of the cheese.
I used a homemade stock which I believe is a must to get the great flavor this dish deserves. And a good quality ciabatta bread is also a must. I was a bit concerned whether all of the ingredients would fit into 6 ovenproof soup bowls and so I assembled all of the ingredients as per the recipe into a large casserole dish which I baked for about 30 minutes. Then I used a large spoon and ladled the soup among the bowls. We easily served 6 as a dinner entrée with this recipe.
I decided to make this soup on the only cold night we have had here in South Carolina and I plan to make it again once winter time comes. Usually I’m not a strong cheese fan but I still loved it all around and all the ingredients blended well with each other. This is indeed a full meal in itself.
If a teenager can make this anyone can, especially because most of you don't get distracted and practice dancing while making a recipe.