Chicken Broth Soup

Method

1. Prepare a chicken broth by simmering a chicken (or chicken pieces) with carrot, celery, and onion for at least 1 hour. Strain and set aside.
2. Dice the carrot, celery, onion, and garlic into small cubes. Peel and dice the potatoes. Cut the savoy cabbage and black cabbage into thin strips.
3. In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, celery, and garlic. Sauté for 2–3 minutes until fragrant.
4. Add the potatoes and cabbage strips. Stir well to coat with the oil.
5. Pour in the chicken broth. Add a Parmesan rind if available. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until vegetables are tender.
6. Remove the Parmesan rind. Serve hot, topped with freshly grated Parmesan cheese.