• 6 leaves white cabbage
  • 1 tablespoon olive oil
  • 5 ounces small shell pasta
  • 2 slices bacon
  • 1 garlic clove, chopped
  • 3 cups chicken stock
  • salt, to taste
  • pepper, to taste
  • fresh parmesan cheese, to taste


  • Cut the cabbage roll into thin strips.
  • To do this, roll the leaves into cigar shapes and cut with a very sharp knife.
  • Heat the olive oil.
  • Trim excess fat from baco, dice meat and fry the bacon, garlic and cabbage for 2 minutes.
  • Pour over the stock, season with salt and pepper and cooke on a moderate heat for 15 minutes.
  • Sprinkle over a little permesan cheese just before serving the soup.