Cabbage and Rice Soup with Bacon

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

Servings: 4-6


  • 4 oz sliced bacon, cut in 1/2-inch slices
  • 2 tbsp Filippo Berio Extra Light Olive Oil
  • 2 leeks (white and light green parts only), sliced
  • 2 carrots, thinly sliced
  • 1 cup white wine
  • 1 head Savoy cabbage, thinly sliced
  • 3 cans (14 1/2 oz each) chicken broth
  • 1 cup uncooked long-grain rice
  • 2 bay leaves
  • 1/2 tsp salt
  • 1 tsp freshly ground pepper
  • 1 egg


  1. In large saucepan set over medium heat, cook bacon for 5 minutes or until crisp. Using slotted spoon, transfer bacon to paper towel–lined plate to drain. Discard fat and return pan to heat. Add olive oil; cook leeks and carrots, stirring occasionally, for 5 minutes or until golden.
  2. Increase heat to high; pour in wine and bring to boil, cooking for 5 minutes or until wine is reduced to about 1/4 cup. Stir in cabbage, chicken broth, rice, bay leaves and salt. Bring to boil, then reduce heat to medium-low; cover pan and simmer for 20 minutes or until rice is tender. Remove and discard bay leaves. Stir in pepper.
  3. In bowl, beat egg, then gradually stir in 1 to 2 cups of broth skimmed from soup. Add egg mixture to soup; cook, stirring constantly, for about 2 minutes or until soup has thickened slightly. Spoon into bowls; sprinkle with reserved bacon.
  4. Recipe provided by Chef Sharon Sanders