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Cabbage and Rice Soup with Bacon

Cabbage and Rice Soup with Bacon

  4 ounces sliced bacon
2 tablespoons Filippo Berio Extra Light Olive Oil or Filippo Berio Olive Oil
2 leeks, white and green part, sliced
2 carrots, thinly sliced
1 cup fruity white wine
1 head savoy cabbage, thinly sliced
3 (14.5 ounce) cans chicken broth
1 cup medium or long-grain rice
2 dried bay leaves
1 teaspoon ground black pepper
1 egg
  Place the bacon slab on a cutting board. Cut crosswise at 1/2-inch intervals. Separating some of the pieces, scatter the bacon in a large pot set over medium heat. Cook, stirring, for about 5 minutes or until crisp.
Remove the bacon with a slotted spoon to a paper-towel-lined plate. Pour off and discard all the fat. Add the oil to the pot; heat until warm. Add the leeks and carrots. Cook, stirring occasionally, for about 5 minutes, or until golden.
Add the wine. Increase the heat to high. Bring to a boil and cook for about 5 minutes, or until reduced to about 1/4 cup. Add the cabbage, broth, rice, bay leaves, and 1/2 to 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low.
Cover partially and cook for 20 minutes, or until the rice is tender. Add the pepper. Remove and discard the bay leaves.
Beat the egg in a medium bowl. Gradually add 1 to 2 cups of broth skimmed from the soup. Add the egg mixture to the pot. Cook, stirring constantly, for about 2 minutes, or until the soup thickens slightly. Season with salt to taste.
Sprinkle each serving with the reserved bacon.


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