Verza e Riso
Verza e Riso, a traditional soup from Naples, is a perfect example of how Italian cuisine transforms simple ingredients into soulful dishes.
Made with tender cabbage, creamy rice, and the rich flavor of Parmesan rind, this hearty soup is a comforting meal that embodies rustic Italian cooking.
It’s a dish that warms both the heart and the table, making it a staple in Neapolitan homes during cooler months.
Why You’ll Love This Recipe:
Simple Ingredients, Bold Flavors: With just cabbage, rice, Parmesan rind, and a handful of pantry staples, this dish proves that simple ingredients can create incredible flavor.
Authentically Italian: Straight from Naples, Verza e Riso is a traditional recipe that offers an authentic taste of rustic Italian cooking.
Hearty and Comforting: The creamy rice and tender cabbage make this soup a warm, satisfying, and wholesome meal, perfect for cozy dinners.
Customizable Heat: The addition of chili allows you to adjust the spice level to your liking, adding a personal touch to the dish.
Sustainable and Frugal: Incorporating Parmesan rind adds richness and depth to the soup while minimizing kitchen waste.
Key Ingredients:
Cabbage (Verza): The star of the dish, bringing a tender texture and earthy flavor to the soup.
Rice: Provides heartiness and creaminess as it cooks in the flavorful broth.
Parmesan Rind: Adds depth and umami, elevating the simple ingredients to a rich and savory soup.
Cherry Tomatoes: Contribute a touch of sweetness and acidity, balancing the flavors.
Garlic and Chili: Infuse the dish with aromatic and spicy notes, creating a warm and vibrant profile.
Olive Oil: The base of traditional Italian cooking, enhancing the overall richness of the soup.
Original Italian Cabbage and Rice Soup (Verza e Riso)
Ingredients:
1 medium head of cabbage, washed and chopped
5 cherry tomatoes, halved
3 garlic cloves, finely chopped
2 tablespoons olive oil
Chili flakes, to taste
Water (enough to cover the cabbage)
Parmesan rind, cut into small pieces
1 cup Arborio or Carnaroli rice
Salt and pepper, to taste
Instructions:
Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the chopped garlic and chili flakes, cooking until fragrant. Stir in the halved cherry tomatoes and cook for 2-3 minutes until softened.
Cook the Cabbage:
Add the chopped cabbage to the pot. Cover and let it stew for about 10-15 minutes, stirring occasionally, until softened.
Simmer the Soup:
Pour in enough water to fully cover the cabbage. Add the Parmesan rind and bring the soup to a gentle boil. Reduce the heat to a simmer and let cook for 45 minutes, allowing the flavors to meld together.
Add the Rice:
Once the broth is well-developed, stir in the rice. Cook the soup over low-medium heat, stirring occasionally, until the rice is tender and cooked through (about 15-20 minutes).
Season and Serve:
Remove the Parmesan rind (if desired). Season the soup with salt and pepper to taste. Serve warm with additional grated Parmesan cheese on top, if preferred.
Notes:
Cabbage Selection: Savoy cabbage (verza) is traditional, but green cabbage can be used as a substitute. Make sure to wash and chop it thoroughly before cooking.
Parmesan Rind: Using the rind of Parmesan cheese adds a unique depth of flavor. If you don’t have one, you can use grated Parmesan at the end, though it may alter the texture slightly.
Rice Choice: Arborio or Carnaroli rice works well, as they release starch, giving the soup a creamy consistency. Adjust the cooking time based on the type of rice used.
Tomato Addition: Cherry tomatoes should be halved for better flavor release. If unavailable, you can use a small amount of canned diced tomatoes.
Spice Level: Adjust the amount of chili to suit your heat preference. For a milder dish, use just a pinch, or skip it entirely.
Cooking Tip: Simmering the soup on low heat allows the flavors to meld beautifully. Stir occasionally to prevent the rice from sticking.
Serving Suggestions: Serve the soup hot with a drizzle of olive oil and a sprinkle of grated Parmesan or fresh parsley for added flavor.
Leftovers: This soup thickens as it cools because of the rice. Add a bit of water or broth when reheating to restore the consistency.
Vegetarian Option: Use vegetable broth instead of water, and ensure the Parmesan is vegetarian-friendly.
Enhanced Flavor: For an extra layer of richness, sauté the garlic with a sprig of rosemary or thyme before adding the cabbage.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 220 kcal | Protein: 5 g | Fat: 7 g | Saturated Fat: 2 g | Carbohydrates: 32 g | Fiber: 4 g | Sugar: 4 g | Cholesterol: 5 mg | Sodium: 300 mg | Calcium: 100 mg
Frequently Asked Questions:
Can I use a different type of rice for this recipe?
Yes, you can use any type of rice, such as Arborio, brown rice, or jasmine rice.
Keep in mind that different types of rice may require varying cooking times and liquid amounts.
Adjust accordingly to ensure the rice is fully cooked and absorbs the flavors.
Can I make this soup ahead of time?
Absolutely! Verza e Riso can be prepared in advance.
However, if you’re making it ahead, consider cooking the rice separately and adding it when reheating.
This prevents the rice from becoming overly soft or absorbing too much broth.
Is there a substitute for Parmesan zest?
If Parmesan zest isn’t available, you can use grated Parmesan cheese stirred in at the end for a similar flavor.
Alternatively, try Pecorino Romano for a slightly sharper taste.
Can I add protein to this dish?
Yes, you can add protein such as cooked sausage, pancetta, or cannellini beans for a heartier meal.
These additions pair well with the flavors of cabbage and rice.
Is this soup freezer-friendly?
Yes, Verza e Riso can be frozen, but the texture of the rice may soften further when reheated.
To freeze, let the soup cool completely, portion it into airtight containers, and store for up to 2 months.
Reheat on the stovetop, adding a splash of water or broth if needed.
Can I use a different type of cabbage for this recipe?
Yes, you can substitute other types of cabbage like savoy, napa, or green cabbage if Italian cabbage isn’t available.
Each type will add a slightly different texture and flavor to the soup.
How spicy should the chili be in this soup?
The level of spiciness is entirely up to you.
You can use a mild chili for subtle heat or a spicier variety for a bold kick.
Alternatively, omit the chili altogether if you prefer a non-spicy version.
What can I use instead of cherry tomatoes?
If cherry tomatoes aren’t available, you can use chopped Roma tomatoes or even a couple of tablespoons of canned diced tomatoes for similar flavor.
Fresh tomatoes are ideal for authenticity.
How do I know when the cabbage is cooked enough?
The cabbage should be soft but not mushy. It will take about 20-25 minutes to stew before adding water.
You’ll know it’s ready when it has a tender texture and its flavor has mellowed.
Can I make this soup vegan?
Yes, simply omit the Parmesan zest or replace it with a vegan alternative, such as nutritional yeast or a plant-based Parmesan substitute.
Ensure your choice of broth is also vegetable-based.