Caldo Verde (Cabbage Soup)

Many soups of Italy, like this one, are served at the table with a jug of olive oil. The cabbage must be very finely sliced because it is barely cooked.


  • 1 pound potatoes
  • 1 pound green cabbage, finely sliced
  • Water
  • 2 tablespoons olive oil
  • Salt, to taste


  1. Peel and cook potatoes in just enough salted water to cover them. Blend potatoes with their cooking water. Thin with more water if necessary. You should have a medium consistency.
  2. Add cabbage and olive oil.
  3. Cook uncovered for 5 minutes, until the cabbage is lightly cooked. It should be a little crisp.

Serve with a jug of olive oil.

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